Grape Variety : Dolcetto, Barbera, Nebbiolo, Arneis.
Age of Vines : 17 years.
Farming : organic.
Winemaking : co-fermentation, 10 day carbonic maceration in polyethylene, basket press.
Winemaker Notes: "Vintage 2021 was a remarkably low-yielding year in many of our prized Mendocino vineyards. As a result, we sought out a few new and incredibly intriguing fruit opportunities, building upon our previous vintages’ aroma, flavor and textural signatures of the Piedmontese varieties we’ve come to know and love in this cuvée. The majority of the blend remains the usual Arneis, Dolcetto, Barbera and Nebbiolo carbonic co-ferment. However, we’ve peppered in a smattering of other appropriate carbonically macerated ingredients such as Trebbiano, Pinot Noir and even a bit of carbo Zinfandel.
Tasting Notes: Working with all of the Piedmontese varieties found at Fox Hill Vineyard, Feints is quite an unexpected wine. It's a co-fermentation of Dolcetto, Barbera, Nebbiolo, and Arneis. Full carbonic maceration keeps things poppy, light on its feet, and fresh. For all intents and purposes, this is the complex light red wine that is extremely chuggable.
Vineyard Notes: The red varieties are grown facing west-southwest. The Arneis is grown facing northwest. The Dolcetto and Barbera are trained in a single vertical cordon. The Nebbiolo is head trained as well as the Arneis. The vines average 40 years old.
Winemaking Notes: Full carbonic maceration lasted about 10 days. Traditional, foot-trodden maceration lasted about 2 days. The grapes were pressed and then continued fermentation with native yeasts and without temperature control. Malolactic fermentation occurred. The wine aged on its lees for 5 months. Feints was bottled unfined and unfiltered. Three components received a 20ppm SO2 addition after malolactic fermentation. Total SO2 equaled ~10ppm.
Ruth Lewandowski Wines are all natural, organic, unfiltered, and unfined wines. While the grapes are grown in Mendocino Country, California, the winemaking process takes place in Utah. Ultimately, the end goal is to plant and grow 100% of the grapes in Utah.
Evan Lewandowski moved to Utah to attend the University of Utah and ski. During this time he fell in love with Utah and decided to stay after graduation. He acquired a passion for wine and a dream of becoming a winemaker while working at the wine bar known as The Spotted Frog (since closed). This is where Evan met Zev Rovine. Zev is currently a natural wine importer but was the owner of The Spotted Frog at this time. Zev became Evan’s mentor and encouraged him to pursue his dream of becoming a winemaker.
Evan left Utah to work at wineries around the world: Tenute Loacker, Torbreck, Cape Jaffa Wines, L’Ecole No. 41, Quintessa Winery, Bodega Colome, Quivira Vineyards, Oakvale Wines, and finally Domaine Binner. While in Washington, he earned a degree at The Walla Walla Institute for Viticulture and Enology. In 2012, after working at Binner’s in Alsace for several years, Evan Lewandowski moved back to Utah to start his own winery.
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