After working at Binner in Alsace for several years, Evan Lewandowski moved back to Utah to start making his own wine. Using fruit grown at Fox Hill Vineyards and Testa Vineyards in Mendocino county. Whereas in previous vintages, Utah-boy Evan bought fruit from organic vineyards in California and trucked the fermenting juice cross country in a refrigerated U-Haul to make the wine in Utah, he has now officially moved production to California. So, it’s the same delicious juice with a lower carbon footprint.
When asked to express his viewpoint on organic winemaking, Evan responds: “A winegrower working incessantly in his/her vines, with a mind focused both on the sky above and the soil below, not just the fruit zone, will naturally come to deeply know their vines and their specific place and inevitably seek to eradicate those things that destroy in favor of choosing to support and encourage life. It must start with these connections in the vineyard. Wine made by these people, the ones earnestly and honestly seeking to know their farms, in the end will be organic wine to me.”
Matthew Rorick farms one of the most compelling sites in all of California, Rorick Heritage Vineyard in Calaveras. High altitude, super unique soils and steep slopes produce extremely particular fruit. Tinta Roriz (aka, Tempranillo) from RHV is picked and direct pressed to form the delicate, spicy, snappy strawberry component for this wine. Fox Hill Vineyard is planted ALMOST entirely to Italian varieties. The Portuguese block is the exception. Souzão and Touriga Nacional are both primarily relegated to the production of fortified wine, both here and back home in Portugal. But with these two meaty, herbal, tannic, intensely colored varieties I have found such intriguing success in bringing to life a more savory, earthy and structured version of pink wine. It’s not just for porch pounding or deck drinking (although, feel free to continue to do so).