Winemakers’ note: “This dry Lambrusco-style pet nat is always a crowd pleaser. First made in 2019, it became a staple in our lineup. Enjoy with a juicy grilled steak or solo–this wine is very versatile, and historically gets better and better over the summer into the winter. These wines are not only super fun and refreshing to drink alone as the hot days of summer carry on, but I think pair beautifully with spicy Thai or Vietnamese food. They also will be perfect as we head into fall with rich gamey meats like lamb and venison and Thanksgiving dinner!”
Only 45 cases made in 2021.
Grapes: 100% Marquette
Vineyard: All EEV wines are estate wines grown by the Knapiks on their vineyard in Grand Isle, VT. Low-vigor rocky silt loam soils on a bedrock of limestone with some patches of clay. Planted between 2005 and 2011, farmed organically with biodynamic principles (not certified). All work is done by hand by Rob, Kendra and their crew.
Making of: Harvested by hand. Primary fermentation in covered macro bin, approximately 1.5 weeks on skins until almost 2 Brix, then pressed and bottled while still fermenting, in early October 2021. No filtering, fining etc. Disgorged between 5/11/22 and 6/17/22, zero sulfites added.
Personality: subtle nose, juicy cherry fruit, basil, tarragon and black peppercorns. Mouthwatering texture with balanced tannins, long juicy finish and lush notes of ripe smashed blackcurrants and limestone. Drink with herb-crusted grilled steak or grilled portobello mushrooms.
Only 45 cases made in 2021.
Grapes: 100% Marquette
Vineyard: All EEV wines are estate wines grown by the Knapiks on their vineyard in Grand Isle, VT. Low-vigor rocky silt loam soils on a bedrock of limestone with some patches of clay. Planted between 2005 and 2011, farmed organically with biodynamic principles (not certified). All work is done by hand by Rob, Kendra and their crew.
Making of: Harvested by hand. Primary fermentation in covered macro bin, approximately 1.5 weeks on skins until almost 2 Brix, then pressed and bottled while still fermenting, in early October 2021. No filtering, fining etc. Disgorged between 5/11/22 and 6/17/22, zero sulfites added.
Personality: subtle nose, juicy cherry fruit, basil, tarragon and black peppercorns. Mouthwatering texture with balanced tannins, long juicy finish and lush notes of ripe smashed blackcurrants and limestone. Drink with herb-crusted grilled steak or grilled portobello mushrooms.
