Details:
Producer: Piquenique
Vintage: 2021
Variety: Medlar, Apple
Country: U.S.A
Region: San Juan Islands
Terroir: Sandstone, Limestone, Alluvial Clay
Farming: Biodynamic, Organic
Fining/Filtration: None
Added SO2: None
ABV: 7.5%
Description:
A fascinating fruit, medlar must be bletted (aged until soft) before it can be consumed, making it a perfect candidate for long macerations in mellow apple juice. Complex and unique with shades of stone fruits and persimmon, medlar is in the rose family and gives this cuvée a fascinating floral element.
Piquenique is an extraordinary project from two of America’s most compelling wine minds: Tess Bryant of Tess Bryant Selections and Niccolo Coturri of the famed California family of vignerons. They live together now on San Juan Island in the isolated archipelago of the same name, 3 hours outside of Seattle, Washington — a remarkably beautiful part of the world not known for its winemaking. Nick and Tess source a stunning variety of fruits, both wild and cultivated, including grapes, quince, medlar, blackberries, and apples from around the archipelago to create truly unique fermented beverages.
Details:
Producer: Piquenique
Vintage: 2021
Variety: Medlar, Apple
Country: U.S.A
Region: San Juan Islands
Terroir: Sandstone, Limestone, Alluvial Clay
Farming: Biodynamic, Organic
Fining/Filtration: None
Added SO2: None
ABV: 7.5%
Description:
A fascinating fruit, medlar must be bletted (aged until soft) before it can be consumed, making it a perfect candidate for long macerations in mellow apple juice. Complex and unique with shades of stone fruits and persimmon, medlar is in the rose family and gives this cuvée a fascinating floral element.
Piquenique is an extraordinary project from two of America’s most compelling wine minds: Tess Bryant of Tess Bryant Selections and Niccolo Coturri of the famed California family of vignerons. They live together now on San Juan Island in the isolated archipelago of the same name, 3 hours outside of Seattle, Washington — a remarkably beautiful part of the world not known for its winemaking. Nick and Tess source a stunning variety of fruits, both wild and cultivated, including grapes, quince, medlar, blackberries, and apples from around the archipelago to create truly unique fermented beverages.
