This single-vineyard offering from northern Michigan sees 20 months in oak, of which 39% is new. At this stage, the medium toast of the oak stands out on the nose, giving aromas of charred red and black berries. The palate is more fresh in nature, with streaks of granite and black pepper lighting the way over a dark-berry core.
Formerly working in the Finger Lakes wine region of upstate New York, Peartree's passion for terroir-expressive products, which spans from wine to cider and tea, is only rivaled by his love of canoeing and hiking. He prefers to focus on wines from Virginia, Michigan, Texas and other smaller U.S. regions, as well as domestic and international cider.