Saline and red berries — think seaweed, pomegranate, Oolong tea.
The Chardonnay was direct pressed, and the Pinot was whole cluster fermented for 3 days before being blended with the Chardonnay. Aged for almost a year in older French oak barrels.
Jason Charles started the Vinca Minor label to “explore the intersection between farmer, winemaker and artist.” He believes in organic farming, and attempts to make the wines as naturally as possible, always working with indigenous yeast, never filtering or fining, and racking only once before bottling.
