Native
Marzae Field wines are fun and approachable ferments unlike you’ll find anywhere else. We’re still not quite sure how to describe this wine—Part mead, part cider, part wine, part cranberry, part vejus…it’s delicious however you want to describe it!
Marzae Field wines are fun and approachable ferments unlike you’ll find anywhere else. We’re still not quite sure how to describe this wine—Part mead, part cider, part wine, part cranberry, part vejus…it’s delicious however you want to describe it!
Marzae Field wines are fun and approachable ferments unlike you’ll find anywhere else. We’re still not quite sure how to describe this wine—Part mead, part cider, part wine, part cranberry, part vejus…it’s delicious however you want to describe it!
ABV: 9.5%
Cases Produced: 70 cases + 12 sixtels
Style: White-wine like coferment of mead, cider, cranberries, wine, and verjus
Appearance: Pale copper
Tasting notes: Quince, Asian pear, beeswax, herbs raw almond, chalk, chamomile, bergamot, starfruit, european gooseberry
Ingredients: 37% Cider Apple (Mainly Massachusetts Redfield and Connecticut Golden Russet); 33% white coferment of chenin/chardonnay/vidal/seyval; 29% Mead of Local Raw Summer Honey; 0.9% Local Organic Heirloom Cranberries; 0.1% Long Island Verjus (Unripe Grape Juice Upcycled from Cluster Thinning)
Skin contact: Cranberries macerated whole berry for a month, apples pressed within a day of milling; little to no skin contact on the white
Maturation Process: Mead base fermented dry in stainless steel, settled, then racked into another stainless steel tank to re-ferment with cider and cranberries with wine blended in later.
Winemakers Notes:
This wine was a happy accident. We originally set out to make a piquette that was fortified with honey. However, the honey we were using has flavors that are inclined towards the medicinal and we used too much honey and water relative to grape skins to get a healthy fermentation. The result—an 1100l tank of some of our best honey and grape skins down the drain. Determined for redemption, we leaned into the notion we were in the territory of making mead and set out to get a very healthy honey fermentation with just a tad of verjus. Not in love with the results still, we deliberately started introducing oxygen, racked, and settled the mead for a month before introducing cider apples and cranberries. This wine was nerve-wracking to the end because things were actually tasting pretty good as a pure mead, and then the addition of the cider apples initially produced some really nasty flavors. Somehow as soon as it fermented dry though, a beautiful unicorn odd ball of a co-ferment emerged, brought to life by the carefully selected fruit and careful monitoring of the winemaking process throughout. This wine is made with slight acid modifications (addition of tartaric and citric acid) and the use of organic yeast nutrient. Unfortunately, there’s no way to get honey enough nutrients for a healthy fermentation without some additions because it is so nutrient deficient on its own. Everything else about the winemaking, including use of wild yeast is consistent with our definition of natural wine.
When we thought it was ready to go in January, mouse appeared after some accidetal hyperoxygenization, sending us once again into panick. After sulfiting and waiting several monhts, plus blending in some very complimentary actual white wine, there’s no longer any sign of mouse and we’re left with a clean, minearl driven wine. Sulfited to .8ppm molecular sulfur.
Please note, this wine may not be suitable for vegans as it is made with honey