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This is the skin-contact version: the grapes ferment and age for roughly six months on their skins in qvevri
Fermented with native yeast in stainless steel
bay-influenced corner of Napa in John Lockwood's savory
The tannins are ripe but smooth
There’s a cool
Pursued by Bear, Blushing Bear Rose Columbia Valley, 2025 SO031726 Luigi Einaudi This is the skin-contact version:Modeled on the pale, dry ross of southern France and made the same way: Grenache, Mourvdre and Cinsault, hand picked and whole cluster pressed so the juice takes only a blush of color, then fermented and raised about five months in stainless steel with a little neutral French oak. The fruit is Walla Walla Valley, and there is no ambiguity about what this wine is for it is built for a porch in July, not a cellar. The label is Kyle MacLachlan's; the
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