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came to work in the vineyards around Meursault
where decades of root depth translate into more concentration
The key ingredient in the base for the modern classic Aperol Spritz
and a sun-and-spice character that's unmistakably Mediterranean
ferments with native yeasts and gives a long elevage of roughly 19 to 22 months
Dirty and Rowdy, Cuvee Herve, 2018 SPcount0226 came to work in theCuvee Herve is Hardy Wallace's tribute bottling, a Mourvedre drawn from Dirty & Rowdy's roster of old, organically farmed California sites. Wallace made his name mastering Mourvedre, a grape that's tricky to ripen without going heavy, and his whole answer is whole cluster fermentation, foot crushing, native yeast and neutral vessel aging to keep the fruit lifted rather than jammy. It's bottled the way all his reds are: unfined, unfiltered, with just a
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