Iapetus Wine, Alluvium

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⦾ Native Yeast Fermentation, ⁂ Hand-harvested, ◇ Unfined & Unfiltered, ↘ Low Intervention , ▼ Vegan, ⟳ Sustainable

Varieties: 50% Petite Pearl, 43% Marquette, 4% St Croix, 3% La Crescentt (a white grape)
Region/Country: Vermont, USA
ABV: 12.8% 
Serving Temp: Chillable Red: Full chill or Lightly chilled 

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Tasting Notes:

food Pairing Recommendation:

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TASTING NOTES:
Nose: Savory, red fruit, minty. Tomato leaf and roma tomato, strawberry and cherry, lightly balsamic, eucalyptus and limestone.

 

Palate: Moderate acidity and light body with a lightly chalky finish.

 

FOOD PAIRING RECOMMENDATION:
Caprese salad, or arugula, strawberry, and balsamic, or pizza with speck and gorgonzola.

 

REFLECTION:
Iapetus was an ancient ocean that, when it closed, produced the Appalachian mountain chain, and it's in this valley that was once an ocean that the grape vines grow. Ethan Joseph, the winemaker, named his winemaking project after that ancient ocean because of the influence it left on the land and the landmarks. Ethan, unlike many others who view hybrid varieties as a hedge, works exclusively with hybrids, signaling a belief that they are the way of the future, at least certainly so for Vermont.