Mike Sangiacomo

So when you taste it, you're getting fruit and acidity, which is great with food. And then it allows the palate to linger. Do you get some acid in the wine? Do you get some acidity?

So when you taste it, you're getting fruit and acidity, which is great with food. And then it allows the palate to linger. Do you get some acid in the wine? Do you get some acidity?

So when you taste it, you're getting fruit and acidity, which is great with food. And then it allows the palate to linger. Do you get some acid in the wine? Do you get some acidity?

Mike, I think if you like fish, obviously, but any of the lighter meats like chicken and pork and then any type of vegetarian goes real well. Any type of sauce is usually lighter sauce, but even though I'll go with a little red sauce as long as it's not too dominant. So it's pretty flexible.

Mike, I think if you like fish, obviously, but any of the lighter meats like chicken and pork and then any type of vegetarian goes real well. Any type of sauce is usually lighter sauce, but even though I'll go with a little red sauce as long as it's not too dominant. So it's pretty flexible.

Mike, I think if you like fish, obviously, but any of the lighter meats like chicken and pork and then any type of vegetarian goes real well. Any type of sauce is usually lighter sauce, but even though I'll go with a little red sauce as long as it's not too dominant. So it's pretty flexible.

Yeah, that acidity allows for the flavors of the food to be exemplified. And there's a touch of oak on it. So we, you know, new oak is, you know, winemaking in general is like, you know, you want a kiss of oak, right? You don't want, sometimes there's some Chardonnays, you know, Chardonnays got a kind of a bad rap in the last,

Yeah, that acidity allows for the flavors of the food to be exemplified. And there's a touch of oak on it. So we, you know, new oak is, you know, winemaking in general is like, you know, you want a kiss of oak, right? You don't want, sometimes there's some Chardonnays, you know, Chardonnays got a kind of a bad rap in the last,

Yeah, that acidity allows for the flavors of the food to be exemplified. And there's a touch of oak on it. So we, you know, new oak is, you know, winemaking in general is like, you know, you want a kiss of oak, right? You don't want, sometimes there's some Chardonnays, you know, Chardonnays got a kind of a bad rap in the last,

decades where just you taste it and there's this all oak and a lot of just, you know, you really aren't even tasting the vineyard, the terroir. And there's a big renaissance of Chardonnay where winemakers and just wineries are really cutting back on the oak. And so this has about 22% new oak, which means new French barrels. So you get that really kind of that oak expression.

decades where just you taste it and there's this all oak and a lot of just, you know, you really aren't even tasting the vineyard, the terroir. And there's a big renaissance of Chardonnay where winemakers and just wineries are really cutting back on the oak. And so this has about 22% new oak, which means new French barrels. So you get that really kind of that oak expression.

decades where just you taste it and there's this all oak and a lot of just, you know, you really aren't even tasting the vineyard, the terroir. And there's a big renaissance of Chardonnay where winemakers and just wineries are really cutting back on the oak. And so this has about 22% new oak, which means new French barrels. So you get that really kind of that oak expression.

And then all the rest of it goes to neutral barrels, which allow for all of our vineyard and all the hard work we do all you know, all year to come through in, in, in the, uh, in the final product.

And then all the rest of it goes to neutral barrels, which allow for all of our vineyard and all the hard work we do all you know, all year to come through in, in, in the, uh, in the final product.

And then all the rest of it goes to neutral barrels, which allow for all of our vineyard and all the hard work we do all you know, all year to come through in, in, in the, uh, in the final product.

Yes. Yeah.

Yes. Yeah.

Yes. Yeah.

Chardonnays are a dominant variety, but we also grow Pinot Noir, uh, a little bit of Merlot and a couple other small varieties, a little tiny bit of Sauvignon Blanc, um, and a couple other one and a half, two acre varieties and stuff that we're playing around with. But, uh, Pinot and Chardonnay are our two main varieties.

Chardonnays are a dominant variety, but we also grow Pinot Noir, uh, a little bit of Merlot and a couple other small varieties, a little tiny bit of Sauvignon Blanc, um, and a couple other one and a half, two acre varieties and stuff that we're playing around with. But, uh, Pinot and Chardonnay are our two main varieties.