Precise & categorical
Winemaker Seth Morgen Long makes these wines using traditional Burgundian methods.
Grapes are picked ripe but not overripe, and the musts are allowed to brown or blacken before judicious sulfuring. Ambient yeasts ferment them on full solids, mostly in French oak barrels and puncheons, with some lots starting in tank, and fermentation finishes in ten to twenty-five days. After eleven months in wood, each wine moves with its solids to stainless steel for a second winter on the lees, with little to no stirring.
We view oak merely as a frame, to set fruit and mineral flavors in bold relief in the glass.
Ripe, not overripe
Harvested at the edge of ripeness, where acidity is still the structure of the wine rather than a memory of it.
Allowed to brown
Musts are allowed to brown or blacken before judicious sulfuring — a deliberate oxidative step that buys stability later.
Ambient, on full solids
Native yeasts ferment the musts on their full solids, mostly in French oak barrels and puncheons, with some lots starting in tank. Fermentation finishes in ten to twenty-five days.
Oak, then a winter in steel
Eleven months in French oak, then the wine moves with its solids to stainless steel for a second winter on the lees, with little to no stirring. Oak is a frame, set to hold fruit and mineral in relief.
Sold directly, by mailing list
Every vintage is offered as futures each autumn, bottled in spring and shipped to members in fall the following year. Joining carries no obligation.