A co-fermentation of four red varieties grown in the Finger Lakes of upstate New York. In an unusual stroke of luck these various grapes ripen very near the same time, a rarity in the Finger Lakes. Taking advantage winemaker Ian Barry jumped at the chance for a co-fermentation, the resulting wine being surprisingly akin to a fine Pinot Noir from Burgundy despite it having no Pinot. The blend is Blaufrankisch, Merlot, Cabernet Franc, and Cabernet Sauvignon. Native yeast fermentation and hand picked grapes.
*Natural and Organic