Vineyard and grape sources change but the process for this wine always remains the same. This is made by taking whole clusters and sealing them in vats for weeks at a time, allowing the grapes to ferment by carbonic maceration. We call the wine Do Nothing for a reason: we literally do nothing (no punch-downs, no touching, no peeking!!) while the grapes do their thing. After about 30 days, we pop the lids and press the still in-tact bunches. After pressing, the wine is allowed to finish fermentation in stainless steel tank to preserve its fruity freshness.
Vineyard and grape sources change but the process for this wine always remains the same. This is made by taking whole clusters and sealing them in vats for weeks at a time, allowing the grapes to ferment by carbonic maceration. We call the wine Do Nothing for a reason: we literally do nothing (no punch-downs, no touching, no peeking!!) while the grapes do their thing. After about 30 days, we pop the lids and press the still in-tact bunches. After pressing, the wine is allowed to finish fermentation in stainless steel tank to preserve its fruity freshness.
Hawaiian Punch, pink Starburst, wet rocks.
54% Pinot gris from Matteri, 29% Pinot noir from Marin Estate, 10% Muscat Canelli from Rizzo, 5% Gewürztraminer from Finnigan Hill, 1% Riesling from Sunnyside, 1% Chardonnay from No Clos Radio
