Organic farming; sandy soils of the Sacramento Delta; grapes are foot trodden then fermented for 12 days with no temperature control; the juice rests in old neutral French barrels for 4 months, then is bottled unfined/unfiltered with 20ppm added SO2; 11.5% ABV; 200 cases. From an organic vineyard on the sandy shores of the Sacramento Delta (to which Wolfgang can sail) and made in a natural wine co-op in the Richmond Marina, this is a coastal wine, albeit urban and gritty. Chad Hinds of Methode Sauvage notoriety has paired with Wolfgang Weber for this wine. Fermented with a bit of skin contact, then pressed into neutral barrels. No fining or filtering, so she’s a bit cloudy. Super bright and punchy, a little tropical, citrusy and downright delicious.