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This wine is stunning, marked by fine tannin and lively aromatics evocative of cherry blossoms. We fermented our limited harvest on it's skins for 30 days, then barrel-aged for a year before bottling unfined or filtered. It is animated and exotic wine, which effortlessly captured our hearts.

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For the Pinot Gris "Drueskall," we ferment our fruit in multiple lots, utilizing whole berry fermentation, whole cluster fermentation, and carbonic maceration in different proportions depending on the vintage. The wine is in contact with the skins between 21 and 45 days, before barreling down for ~18 months. This multi-lot approach to "orange" Pinot Gris results in a wine with an assertive structure of tannin and acid, with detailed and exotic aromatics.

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The 2020 vintage will be available July 2021!

Pétillant Naturel is a method of producing sparkling wine, also referred to as “Methode Ancestrale”, where the carbonation occurs from bottling the wine during the primary, alcoholic fermentation – in order to capture the carbon dioxide that is being naturally released. This sparkling rosé was made from all estate-grown, Demeter certified Biodynamic® Pinot Noir grapes. We farm Block 3, a small northwest facing section of the vineyard planted to clone 667, specifically for this wine.  We strive to achieve ripe fruit flavors and higher acidity, for a fresh and juicy expression of Pinot Noir. After 24 hours of skin contact, the grapes were pressed and fermented in a stainless steel tank before it was bottled at the tail end of its primary fermentation. Bottled unfiltered and contains lees – pour off slowly or invert to evenly distribute.

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Like Pinot Noir, the Blaufränkisch grape has a wonderful transparency and is highly sensitive to its environment.  The goal is to find a consistency in expression of terroir over multiple grape varieties from our site.  Our Estate Blaufränkisch shows a likeness to the sanguine and iron minerality that defines our Pinot Noir but with more nervy acidity and a darker, deeper fruit profile.

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The 2020 vintage will be available later this summer!

The 2019 Pet-Nat of Melon de Bougogne is a slight departure from previous vintages. After a small period of maceration on the skins, in order to pick up some structure and infuse the golden gifts of the ripe skins, we fermented this wine in tank and bottled by hand. Unlike previous iterations, we decided not to disgorge this wine, allowing a steady fermentation closer to dryness and a preservation of richness and weight. This vintage reminds us of the fleshy, luscious juice of mandarins and clementines. The lees in bottle emphasize a slightly tart backbone and provide a kiss of provocative bitterness, akin to the pith of the citruses we mentioned. This wine will have you wondering why you bothered making a mimosa!

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Our 2020 Rosé will be available later this year!

Our take on Pinot Noir Rosé. Not your usual pink wine. Our macerated 667 clone Pinot Noir is barrel fermented with native yeasts for just shy of a year, in pursuit of depth and weight. Handled with the same care as our traditional Pinot Noir, this wine will challenge your expectations of rosé.

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The 2020 vintage will be available later this summer!

"All together now!" 2019 Jazzy Juice is a wild experiment made of Pinot Noir and a small percent of Pinot Gris. We filled a fermenter partially with Pinot Noir clusters and poured freshly pressed juice, attempting what may be called a "reverse saignee." The resulting wine is a bright, juicy, and chillable red. Refreshing acidity is the star of the show, complimented by a small amount of phenolics from the smaller proportion of skins.

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Melon de Bourgogne is a grape variety most notably planted in the Loire region in France.  Our estate-grown Melon grapes were destemmed and left to soak on the skins for 36 hours before pressing.  Fermented by native yeasts in neutral barrels, the wine aged “sur lie” for 10 months before heading to bottle.

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A first of its kind here at Johan, Maceration gives us the ability to blend and create a unique, singular expression of some of our distinct varietals grown in our vineyard. A majority of the wine is Grüner Veltliner left on its skins for 21 days. It was then aged in neutral barrels - with one barrel filled with all Grüner, and the other half filled with Grüner and Ribolla Gialla. We also took it a step further by blending in juice of Kerner and St. Laurent. Apricot in color and herbaceous on the nose and pallet, it's a refreshing take on a white wine blend.

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