5th generation Oakland native and 3rd generation grape farmer, Chenoa Ashton-Lewis, and cinematographer, Will Basanta, got fully bitten by the winemaking bug in October of 2019 when last minute they bombed up to Sonoma Mountain from Los Angeles, on the news that Chenoa’s family vineyard still had unsold grapes that were quickly turning to bird fodder. With the help of family and friends they jumped in, picking and crushing to make an experimental Syrah and Pinot Noir co-ferment. The single barrel was then stored in a tent for 8 months on the family’s organic, 50-year-old vineyard, planted by Chenoa’s grandparents in the early 1970s.
Vibrant fuchsia hue, snappy acidity, aromatic rose petals, clear cranberry/ cherries that's a lip smacking rich rose', touch or subtle spice and salinity. Well balanced chilled-red-rosé Natural wine.
region: north sonoma coast, california
varietal: 65 % syrah & 35 % mourvedre
style: somewhere between a chilled red and rosé.
farming & cellar: unfined. unfiltered. native yeast fermentation. zero S02. Co-Fermented for 21 days then aged on Sonoma Coast Ocean stones for 6 months.
pairing: poached salmon raspberry vinaigrette or burrata balsamic soaked strawberries with wild arugula, Hand torn Fruit salad or as an apertif.
