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A fantastic fruity and rustic dry red made from grapes grown in New York's Finger Lakes region and vinified in the Hudson Valley. Though newer to the craft, Todd Cavallo is quickly proving himself a capable producer of minimal intervention winemaking. Native yeast, no new oak and only very low doses of sulfur at used. Very limit production, bound to be sell quickly, but look forward to next years releases made of 100% Hudson Valley grown grapes.
About the winery:
"Todd and Crystal left Brooklyn in the Summer of 2016 after a combined 30 years in the city to try their hand at building sustainable food systems in the Hudson Valley. Both had very limited experience in agriculture, mostly relegated to growing tomatoes, peppers, herbs, and hops on fire escapes (when the neighborhood squirrels didn't kill everything out of spite.) Being lifetime New Yorkers, they wanted to show that world class wines could be grown in the Hudson Vally, in the context of a small, Biodynamic, permaculture-focused farm."