I don’t know much about this, but interesting to read between the lines. It will be an intriguing project for those interested in California’s heritage:
Once, there was a small winery that was producing only small lot, single vineyard designated wines from special vineyards in California. That changed.
In the future, small winery, small lots, special vineyards.
Once, that winery used red wood open topped fermenters, native yeast, french oak, and minimal processing. That changed.
In the future, red wood fermenters, native yeast, french oak, and minimal processing.
Once, in California, reds were bordeaux, claret, and burgundy made from mixed field blends, Zinfandel, Petit Sirah, Carignane, Alicante Bouche, Grenache, Mourvedre, and Syrah, plus a few others. That changed.
In the future, at Once & Future, vineyard designated old vine field blends, old vine Zinfandel, and wines from California’s first chosen varieties.
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Once, simple, sustainable, dry farmed vines. That changed.
In the future, simple, sustainable, mostly dry farmed vines.
Welcome to the future. Inaugural offering 2016.