This bottle-fermented wine is a blend of 75% Chambourcin and 25% Villard Blanc.  Fruit was lightly pressed to minimize color extraction (similar to Champagne process of blanc de noir). Native yeast was used to conduct the primary fermentation. Reserve juice was added to conduct the bottle fermentation. Extended bottle aging in the presence of yeast has provided a complex fruity-yeasty bouquet and creamy mouthfeel. There is a classic yeasty sourdough-like bouquet with layers of both bright and caramelized fruit. The taste has bright acid, creamy texture, and a long complex finish.  The balance of fruit notes and native yeast represents a unique reflection of both time and place that is often referred to as terroir.