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It is distilled from a mash of at least 80% corn and aged for four years in a once-used Bourbon barrel
but the cellar work here is what's shockingly minimal: the grapes are foot-stomped (or crushed with a basket press)
Will be one of my go-tos for a long time
vibrant blackberry
Hundred Suns Wine Gamay Noir Pizza It is distilled from aThis tasty elixir was grown in the high hills of the Chehalem Mountain. Rocky basalt soils helped keep the acid intact while these grapes hung out until September 23rd. After harvest we sorted the fruit into three separate lots. One lot of 100% whole bunch was tightly sealed for a slow carbonic fermentation. The second portion was half destemmed half whole bunch, and a third was fully destemmed. The three pieces were aged in a variety of barrels small
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