Ruth Lewandowski, Naomi White 2017

whole cluster press, 3 week fermentation off skins with native yeasts

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, Evan begins fermentation in California then transports his fermenting juice in a refrigerated U-Haul to his home in Salt Lake City where he completes the fermentation, aging, and bottling process. 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.�