Otoño’

Gewurztraminer, Riesling, Pinot Gris, Nelson, New Zealand 

New, nuanced n’ natty New Zealand we didn’t know we needed! Partners Josefina Venturino & Alex Craighead started Kindeli in 2014 after working in conventional winemaking. They now farm organically and opt for using seaweed, compost, bat guano, and copper (only when absolutely necessary) to maintain the health of their vines. Between the rows you’ll find local trees, a small creek & plenty of wild cover-crops. ‘Otoño’ is aromatic gewürztraminer (50%) fermented on skins for five days in amphora, then piercing riesling (40%) and adaptive pinot gris (10%) juice is added to the spent skins for one day. Finally, the wines are all blended together and aged in amphora for several months before being bottled, unfined, unfiltered, and without sulphur. Funky fruit salad of lychee, melon, apricot and sour oranges, with flower garlands, honey stick & minty herbs. Pair with chicken tacos & watching The Fox and the Hound.