Varietals: 100% AMV Cabernet Sauvignon
Harvest Date: September 21, 2023
Destemmed grapes are placed in stainless tanks for twice daily pump-overs throughout fermentation. 7 days of maceration precede several days of sedimentation prior to wine being placed in French oak barrels for a 24 month aging period. Natural malolactic fermentation lends complexity to the mouthfeel. This vintage has a good structure balanced with medium acidity and firm tannins, a good aromatic complexity of dark fruit and earthy notes showcasing a great expression of our terroir.
60% Pinot Noir / 40% Chardonnay, Classic champagne method to produce the wine, with secondary fermentation in Jan of 2025, with wine aging for one year in bottle. A gorgeous, delicate sparkling wine, our debut vintage of Sparkling Rose has lovely fresh aromatics with a delightful mouthfeel from 12 months of on-lees aging. Bright acidity and dry, mineral finish is subtly punctuated with a fine mousse finish.
Varietals: 100% AMV Chardonnay
Harvest Date: August 3, 2024
Crafted in the traditional Méthode-Champenoise, it offers both freshness and complexity with aromas of green apple, lemon zest, and freshly baked brioche. Delicate bubbles carry flavors of crisp pear, citrus, and toasted almond, balanced by bright acidity and a refined mineral finish.
Varietals: 70% Merlot, 30% Cabernet Franc
Harvest Date: Merlot - August 19, 2024; Cabernet Franc - August 22, 2024
A direct press rosé: red berries are gently pressed immediately after crushing. Fermented a cooler temperatures to preserve aromatics and vibrant acidity. Aged for 5 months in stainless. A delicate pale salmon color, with aromas of fresh fruit and rose, leading to a crisp palate layered with bright stone fruit and citrus. A refreshing finish makes this the perfect summer pairing!
Varietals: 100% AMV Albariño
Harvest Date: August 25, 2025
After harvest, grapes are chilled, pressed, then kept for 24 hours to allow for cold sedimentation. Fermentation lasts about 3 weeks at low temperatures, and bottled after 5 months of stainless aging. Crisp and refreshing, supported by a bright, well-balanced acidity that enhances freshness. Flavors of citrus and ripe stone fruits are complemented by subtle saline and mineral nuances, reflecting the variety's natural affinity for expressing terroir. A clean texture and focused, with excellent purity of fruit and a vibrant mouthfeel.
Varietals: 100% AMV Petit Verdot
Harvest Date: September 13, 2023
Aging: French oak for 24 months, 25% new
Destemmed grapes are placed in stainless tanks for twice daily pump-overs throughout fermentation. 7 days of maceration precede several days of sedimentation prior to wine being placed in French oak barrels for a 24 month aging period. This vintage has a full body structure with rich tannins, a good complexity balancing fruit, spices and earthy notes finishing with a long and round mouthfeel.
100% Estate-grown Chardonnay
This vintage of Chardonnay uses 30% stainless steel fermentation and 70% neutral French oak fermentation; the use of both methods preserves the freshness and acidity of the fruit while the portion in barrel brings a rounder mouth feel to the overall blend.
64% Tannat / 18% Petit Verdot / 18% Sangiovese; All Estate-Grown
All 3 varietals ferment separately, following the classic red fermentation process: destemmed grapes undergo frequent pump overs and punch downs to extract color and tannins based on the varietal, with extended maceration after fermentation. 100% malolactic fermentation. Aged 26 months in French oak.
100% Gamay, fermented and aged in concrete amphorae. Light-bodied, with fresh fruit aromatics and a quick finish.
100% Estate Grown Cabernet Franc.
This Loire-Valley style Cabernet Franc is a delicate, light red wine with fresh red fruit aromatics with good acidity on the finish. A lovely choice for summer grilling and picnics.
Recommended Pairings: Roast chicken with mushroom risotto, herbed goat and soft cheeses, garden tomato-based dishes, and anything highlighting summer herbs. Destemmed grapes are loaded into our concrete amphora, where they undergo carbonic maceration: carbon dioxide is pumped into the tank, pushing out the oxygen. This forces fermentation to start within the berries, and emphasizes fresh fruit aromatics in the finished wine. When fermentation is complete, berries are pressed quickly to preserve the freshness of the wine.
Aged for 5 months in concrete.
Destemmed grapes are placed in the fermentation tanks, with twice daily pumpovers until fermentation is complete. Resulting wine macerates with the berries for one additional week, then pressed for a final extraction. Wine is moved into French oak where natural malolactic fermentation happens. Aged 24 mos in French oak.
Variety: 100% AMV Merlot “house Block”
Harvest Date: September 14th, 2023
Aging: 20 months in French oak. 10% new oak
Tasting notes:
This Merlot 2023 had a really good ripeness, so it expresses a nice complexity between red fruit aromatic perception and a smooth and velvety mouthfeel.
Destemmed grapes are placed in the fermentation tanks, with twice daily pumpovers until fermentation is complete. Wine is pressed-off quickly, and after a few days of sedimentation (where particulates sink to the bottom of the tank), wine is moved to barrels where natural malolactic fermentation happens. Aged 20 mos in French oak, 10% new.
Varietal: 100% Merlot
Harvest Date: August 28th, 2024
Well-known in Beaujolais, carbonic maceration is a fermentation approach where uncrushed grapes are placed in a sealed tank filled with carbon dioxide. Without the presence of oxygen, fermentation begins within the berries through an enzymatic process, rather than by yeast acting on crushed juice. The resulting wine is distinctive fruity, floral, and offers candy-like aromas, with soft tannins.
Aging: In Tank for 9 months
41% Merlot, 37% Petit Verdot, 22% Cabernet Sauvignon; All Estate-Grown
All the grapes for this vintage came from our “House Block”, which is developing nice phenolic maturity with complexity while maintaining very good natural acidity. Each variety is fermented and aged separately, until blending trials. After blending the wine is aged in 25% new, 75% used French oak barrels for a total of 24 months in barrel. 788 cases produced.
Classic red wine fermentation: after harvest, grapes are destemmed and put in tank with only yeast addition. Pump overs are done once a day, then the wine is pressed off fairly quickly after primary fermentation. Natural malolactic fermentation occurs in French oak barrels: 25% new oak and 75% neutral. Selected barrels are blended in a stainless steel tank, then returned to barrel for a total of 20 months in barrel. 462 cases produced.
42% Merlot, 29% Petit Verdot, 29% Cabernet Sauvignon, estate grown.
Destemmed grapes are placed in the fermentation tanks, with twice daily pumpovers until fermentation is complete. After fermentation is complete, the berries are left with the wine to “macerate” for a week, then the wine is pressed off. After a few days of sedimentation, wine is transferred to barrels, where natural malolactic fermentation happens. Aged 33 mos in French oak, 25% new.
100% Estate Grown
After harvest the grapes are cooled down and pressed full cluster. After sedimentation, we start the fermentation process, only for a few days and perform a mutage when we reach the level of residual sugar desired. The mutage consists of adding 174 proof brandy to the juice, bringing the alcohol level to 19%. This step naturally stops the fermentation process and keeps the residual sugar from the grapes.
