Hollow Wines - 'Cru Boy Jealous' - Pinot Gris - Watsonville, CA - 2021
Regular price $32.00
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CRU BOY JEALOUS :)
Fresh strawberry lemonade with hints of rose petals and jasmine. Easy drinking skin contct orange wine that looks like a rosé because of the extended maceration on a gris varietal. Drink chilled at 35-40F now
Pinot Gris grapes were organically farmed in Watsonville, California. Whole cluster grapes were hand sorted into Flex tank eggs. CO2 was added for the first three days until carbonic fermentation kicked off. After 13 days the eggs were unloaded and pressed back into the flex tank egg until fully dry and completed MLF. Bottled with no SO2 additions in November 2021
Family owned and Operated
Alison, Quinn, and Mina Hobbs are the proprietors behind Hollow Wines. Alison was born in raised in the wine region of Margaret River, Australia. Quinn, a Central Coast native, journeyed to Alison's hometown to learn the craft of sustainable winemaking. Quinn is dedicated to his minimal intervention winemaking approach, expressing the grapes' true terroir while remaining 100% vegan and sustainable.
Minimal Intervention For the Planet!
Wine is messy. It requires dedication, passion, and grit. Not many people have the fortitude to create wines by hand but at Hollow Wines I hand sort my grapes and only intervene when I have too. Natural wine making is about remaining true to the earth. Wine has been made for thousands of years with just grapes and wild yeast, so why introduce unnatural byproducts into wine when you don't have too? I believe in clean and sustainable wine making practices. Using minimal additives and always remaining true to terroir and the earth. I only source sustainable, organic, and dry farmed grapes in order to insure minimal impact while producing my wines.
Our Wine Maker
I believe in creating the best possible wine with the least amount of additives possible. This is only done with hard work and dedication to your grapes. Wild ferments are just as they are name, wild, so that means sometimes. you are in the winery at 3am moving space heaters around fermentation bins praying that your ferments kick back off.