Monte Rio Cellars The Bench Vermentino

Following a successful career as a sommelier and restaurant owner in New York City, Patrick set his sights on the West Coast to make wine, launching Monte Rio Cellars. Patrick’s philosophy is to make hand-crafted wines in the spirit of old California - working with family owned, organically farmed vineyards and simple winemaking. Spontaneous fermentations take place with whole cluster grapes in stainless steel and concrete, and aging takes place in neutral oak barrels. The goal is to make moderate alcohol, higher acid, fresh wines, naturally. This is 100% Vermentino from Lodi, skin fermented in open top tanks for 30 days. The cap was submerged twice a day by hand, a truly hand-crafted Orange Wine. Notes of apricot blossoms, black tea and tangerine, a rich mouthfeel with perfectly balanced acidity.