A project to show off the unique terroir of New York's Finger Lakes region. A collaboration of Louis Barruol of Château de Saint Cosme in Gigondas and two Finger Lakes partners Justin Boyette and Richard Rainey. Hand harvested from a series of vineyards primarily on the east side of Seneca Lake and ferment with both indigenous and cultured yeasts. Aged in a combination of old barrels and steel tanks. The product is a juicy, lemony, mineral and lightly floral with an expansive mouthfeel.