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with Gaston's second son Ronald Hochar at the helm and the third generation still very much involved
Her wines are all vinified with native yeast in neutral vessels
Timothée's wines are meant to be an unfettered expression of his parcels of Luynes and Fondettes
Winemaking Techniques: aged one year on 500L tonneaux then 6 months in bottle
No Sulfur additions
2023 Field Recordings ‘Freddo’, Sangiovese | Paso Robles, California Nero d'Avola with Gaston's second son RonaldVarietal(s): 79% Sangiovese, 16% Dolcetto 5% Valdigue Vineyard Management: Sustainable + Organic Winemaking: Carbonic Maceration, Native yeast, Unfined Unfiltered, minimal sulfur at bottling with no other additives Vegan: Yes Typicity: Typical. Chillable Red is a new ish category of wine that we should all get behind. Bio: Andrew Jones spent the first part of his career in the vineyard as a vine nursery fieldman planning and planting vineyards all