Owner Alex Neely purchases grapes from family owned farms that employ sustainable vineyard practices. He believes that we have a responsibility not to salt the earth of our wondrous corner of the world. All of his wines are fermented in neutral oak barrel with native vineyard yeast. He does not add a single thing to them other than a fractional amount of sulfur as a preservative. He also does not filter or fine, creating a very pure and raw product.
In Alex’s own words: “I first made this wine as an accident born from lack of space and laziness. I had a half barrel of Dolcetto rosato actively fermenting when my Riesling came in the door. I was pressing it off late at night and I had filled up my holding tank but there was still some juice in the press pan. I really didn’t feel like cleaning another 300 gallon tank for 30 gallons of juice so I said, ‘Screw it. I’ve had Riesling from Piedmont before’ and pumped it into the Dolcetto barrel. The result far exceeded my expectations. After harvest I took a vacation down in Mexico, chilled on the beach, and took a bunch of LSD. This wine is an homage to that trip and the unexpected yet welcome variants of life. It’s usually the things you never dreamed of that make the largest impact. In 2018 I started making this wine on purpose.”