Since you love our skin fermented Grüner Veltliner so much we decided to make another skin fermented wine by blending the white wine grapes on our estate. This wine is bone dry with 36% Riesling, 34% Grüner Veltliner and 30% Muscat left in contact with the skins for about 14 days during fermentation resulting in a beautiful hazy amber color.  A beautiful balance of fresh tropical notes of guava and mango from Muscat, floral and citrus from Riesling and Grüner, weighted with savory and spicy notes from the extended skin contact. Try this with olive oil poached salmon, cheese or chicken roasted with oranges and rosemary. 

Varietals: 36% Riesling, 34% Grüner Vetliner, 30% Muscat
Vineyards: Estate deLanda Vineyard
Farming: Demeter Certified Biodynamic
Fermentation: Native yeast, co-fermented, 14 days of skin contact during fermentation
Residual Sugar: None
ALC: 10.5% 
Aging: 7 months in stainless steel and neutral oak
Cases Produced: 97