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Dunites - Rosé of Pinot Noir, Grenache, Syrah - SLO Coast, CA - 2023
Dunites - Rosé of Pinot Noir, Grenache, Syrah - SLO Coast, CA - 2023
Load image into Gallery viewer, Dunites - Rosé of Pinot Noir, Grenache, Syrah - SLO Coast, CA - 2023
Load image into Gallery viewer, Dunites - Rosé of Pinot Noir, Grenache, Syrah - SLO Coast, CA - 2023

Dunites - Rosé of Pinot Noir, Grenache, Syrah - SLO Coast, CA - 2023

Regular price $40.00

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A blend of 76% Grenache, 16% Albariño, and 9% Syrah. Hand harvested, gently treaded by foot prior to pressing. Native yeast fermentation in neutral oak barrels, with no addition of SO2 at the time. Native ML, and after 3 months in barrel, the wine was bottled unfined and unfiltered with only 30ppm SO2 added to preserve freshness.

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Dunites Wine Company

We are a small wine brand named after an eclectic group of 1930s metropolitan refugees known as the Dunites who settled in the beach dunes of San Luis Obispo county. This group proudly described themselves as a collection of free thinkers, artists, nudists, and poets. Together they shared meals, cohabited a mutual gathering space, philosophized, dissented, and generally allowed one another to live and express themselves freely outside of the cultural norms of the time.

Drawing inspiration for this project from the remote beauty of the coastal dunes and the progressive ambition of the Dunites to aspire towards a clear goal; to produce pure and elegant wines that respect the coastal influence of vineyard sites located on the uplifted seafloor and ancient sand dunes of the SLO Coast. Combining diverse vineyard sites with traditional techniques in the cellar allow for these small production wines to express the distinct characteristics of their sites.

We are a husband - wife team who combine our experiences to craft these wines. Together we have worked for over a dozen wineries and vineyards around the world where the people, cultures, and wines have influenced our approach to growing and making wine.

While we are not dogmatic, we try to adhere to the following guidelines when possible.

Whole cluster inclusion of varying percentages for aromatic complexity, freshness, and structure
Minimal use of sulfur and vinification without sulfites lead towards competition between different yeasts and bacteria
Gentle extraction by pigeage (foot treading!) to release juice from the berries without breaking the seeds and stems
Ageing the wine on healthy lees for protection from oxygen and to promote a smooth, seamless mouthfeel
Maturation in neutral oak barrels to showcase the great vineyards we work with
Bottling without fining or filtration to not remove anything from the wine. Plus, if we have done our job well then these steps are unnecessary

Above all, they should be delicious.

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