2024 Barbichette, Oui Non Rouge, Seneca Lake, New York Guiberteau Chinese Rhubarb

Chinese Rhubarb

The fruit is pressed directly and fermented in vat followed by 18 months of elevage in bariques

red fruited take on local tintilla

2018 Beurer

Roughly 20% of the blend was fermented on skins and sees an extended maceration of one and a half months for added depth and evolved structure

2024 Barbichette, Oui Non Rouge, Seneca Lake, New York Guiberteau Chinese RhubarbChardonnay and merlot macerated together in whole clusters for 10+ days, slightly later picks of pinot noir and seyval blanc macerated together for two weeks before being pressed off. Blended into a neutral 40hL oak foudre for the remainder of fermentation and levage, and bottled in March of 2024.