I’d like to introduce to you our Warming Winter White. Unlike last spring's “Sippable Salt Lovers” vintage, this one is big and broad. She hits your palate and she’s there to stay. It’s exactly the type of white wine you’ll wanna be sippin’ as temperatures drop. What’s it taste like? Well, if you ask me, (a new mom) I’d probably tell you it tastes quite a bit like my breast milk. Which is to say, it’s delicious--fatty, round, but not buttery or cupcake-y like you might expect of a chardonnay. It’s so tasty! Ask my son!! It’s got gorgeous tropical vibes (think coconut flesh on a trip to Hawaii) alongside cozier notes of warm apple cider.

What should you pair it with, you ask? Anything bright pickly, spicy or acidic. I had my first taste of this bad larry alongside a dish of vinegary marinated eggplant served over rice with a pile of pickled jalapenos and a swoosh of labneh. This wines loves acid, loves lactose, and loves heat. I’d be remiss if I didn’t also mention that our beloved winemaker Andy told me he’s been looking forward to having the warming winter white with a slow cooker of apples and pork shoulder. Sounds like a dream to me!

Winemaker Notes:

The warming winter white is a blend of two cooler climate grapes from the Willamette Valley: Chardonnay and Auxerrois blanc, the latter of which originates in the French and German alps. These are the deeper pressings of both, which provide a richer textural experience, while retaining each varietals inherent brightness and playfulness. Both the Chardonnay and Auxerrois blanc are organically-farmed and fermented with native yeast in older, neutral oak barrels, (meaning there is no wood or “butter” component from aging). The wine also has no additions such as acid, sugar, water or tannin, putting it firmly into the natural wine category.