Malvasia Bianca and Viognier are friends with benefits, like the crocodile and the Egyptian plover (the bird that cleans the croc's teeth). Alone, they are fine and dandy, but together they become greater than the sum of their parts, articulating a complexity that neither grape could on its own.

Viognier rounds out the structure and adds stone fruit and pineapple in flavor and aroma. The Malvasia shows citrus and tropical components (guava, orange rind). Together, they create a balanced blend that pairs well with spicy thai dishes featuring fowl and shells.

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Texas High Plains and Hill Country blend. Full Natty! No yeast, bacteria, acid, or sulphur added and no fining nor filtration was performed. All the grapes were also hand-harvested and hand-sorted.

78% Grenache (One Elm) 11% Syrah (Wildseed) 11% Mourvèdre (Salt Lick)

We rewrote the approach to GSM's a bit with this. This wine bridges styles and redefines a classic blend. We used carbonic maceration on the grenache, leaving it under gas for 14 days til the berries began popping on their own from built up fermentation gasses. Fermentation was finished in barrel. This method builds intense esters and candied fruit character. A short aging window revealed kirsch and spice notes. The Syrah and Mourvèdre went through more traditional crush and maceration processes. Both started their journeys more fruity (blueberry pie in the syrah, jammy purple fruit in the mourvedre) before mellowing into their more classic smokey/tobacco side. We consider it a hybrid because each variety displays both their youthful and aged characteristics in this relatively young blend. 

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