Region: Aspesi Ranch (Fresno County), California
Grapes: Carignan
Vineyard/Cellar Stats: Dry farmed & organic farming (in organic certification) old-vine fruit (105 years!); whole clusters are foot tread twice before pressing within a week's time; the cap successfully formed, concealing the native ferment and producing a semi-carbonic result (like State Flower 2019 in reverse). With no racking prior to bottling, High Meadows completed élevage in a flex tank and was bottled Nov. 10th, while a second release is being held back to barrel age a bit longer. Bottled, unfined/unfiltered, with zero-added So2; 12% ABV; 20 cases
Winemaker: Megan Sekermestrovich
We first met Megan Sekermestrovich at the WineFare last March, the last IRL tasting before the shutdown, and it was a doozy, showcasing women making natural wine. Her beautiful label caught my eye, but her joyful juice and contagious energy sealed the deal. This is her very first wine, which is as hands-off as they come -- as in, nobody touched the wine at all, because Megan moved to Texas once the wine began spontaneous malolactic fermentation, and it just sat alone in the corner doing it's thing.
Her story is inspiring as well. No wine professional here, Megan was working full-time in the fashion industry when she visited Purity Wine (our buddy Noel!) for a tasting and left with an invitation to make her own wine at Noel's Richmond Co-op. As a long-time curious (but also nosey) consumer, Megan didn't hesitate to take her passion to the next level, buying grapes the next week.
Lula's first vintage, State Flower, of which she made a mere single barrel, was perhaps the quickest selling wine we've ever featured. That baby flew! High Meadows is her second vintage, and once again she scored amazing old-vine fruit.
And once again, she made a lovely light, chillable red that is SO GOOD! It smells a bit like grape Jolly Rancher melted into jasmine, and eucalyptus. But there is a pleasing bitterness on the palate, like blood orange and Campari on the rocks, with light, shimmering acidity that finishes with pillowy grapefruit pith. This featherweight red is neither nostalgic or forward-thinking, its just enjoyable in the moment. We got a 2 case allocation, and it'll go fast. Get on it now!
SERVE SLIGHTLY CHILLED.
Grapes: Carignan
Vineyard/Cellar Stats: Dry farmed & organic farming (in organic certification) old-vine fruit (105 years!); whole clusters are foot tread twice before pressing within a week's time; the cap successfully formed, concealing the native ferment and producing a semi-carbonic result (like State Flower 2019 in reverse). With no racking prior to bottling, High Meadows completed élevage in a flex tank and was bottled Nov. 10th, while a second release is being held back to barrel age a bit longer. Bottled, unfined/unfiltered, with zero-added So2; 12% ABV; 20 cases
Winemaker: Megan Sekermestrovich
We first met Megan Sekermestrovich at the WineFare last March, the last IRL tasting before the shutdown, and it was a doozy, showcasing women making natural wine. Her beautiful label caught my eye, but her joyful juice and contagious energy sealed the deal. This is her very first wine, which is as hands-off as they come -- as in, nobody touched the wine at all, because Megan moved to Texas once the wine began spontaneous malolactic fermentation, and it just sat alone in the corner doing it's thing.
Her story is inspiring as well. No wine professional here, Megan was working full-time in the fashion industry when she visited Purity Wine (our buddy Noel!) for a tasting and left with an invitation to make her own wine at Noel's Richmond Co-op. As a long-time curious (but also nosey) consumer, Megan didn't hesitate to take her passion to the next level, buying grapes the next week.
Lula's first vintage, State Flower, of which she made a mere single barrel, was perhaps the quickest selling wine we've ever featured. That baby flew! High Meadows is her second vintage, and once again she scored amazing old-vine fruit.
And once again, she made a lovely light, chillable red that is SO GOOD! It smells a bit like grape Jolly Rancher melted into jasmine, and eucalyptus. But there is a pleasing bitterness on the palate, like blood orange and Campari on the rocks, with light, shimmering acidity that finishes with pillowy grapefruit pith. This featherweight red is neither nostalgic or forward-thinking, its just enjoyable in the moment. We got a 2 case allocation, and it'll go fast. Get on it now!
SERVE SLIGHTLY CHILLED.