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Nº 002 Wild Ferment Grüner Veltliner

Nº 002 Wild Ferment Grüner Veltliner
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The second in the Number Series, Culmina's Nº 002 Wild Ferment Grüner Veltliner has been made using minimual winemaking inputs, employing only natural yeasts to start a nearly two month long fermentation.

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Okanagan Valley

Clone 1 on Rootstock 3309 fruit from Block V1 on Margaret's Bench; 6th leaf fruit.

The fruit was hand harvested on September 30th, and then whole-bunch pressed. Racked and put entirely into stainless steel barrels, the juice was then allowed to ferment 'wild' without further intervention. The prolonged ferement lasted 59 days and offered significant time on the lees. Fermentation stopped naturally at 5.42 g/L of residual sugar, so fining was carried out to ensure sufficient bottle stability. The wine was sulfured at minimum thresholds and then line-bottled with a Vinolok closure on March 15th, 2017. Only 46 cases produced.

Generous and textural, the Wild Ferment Grüner Veltliner features savoury notes of rising bread and spice with intense aromas of ripe yellow plum and delicate white flowers. The rich, creamy palate is balanced by measured acidity, expressive minerality, and integrated fruit flavours. Layered and complex, the finish is long and pronounced.

Wildcrafted asparagus soup with buttermilk, hyssop, and slow cooked sous vide organic egg.

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