2023 R. occidentalis
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. R. occidentalis (black raspberry) is a New England summer staple and couldn’t be a better namesake for this wine flavor profile wise. Made with the most premium grapes from the 2023 harvest, this is our signature cuvee, and not one to miss. Sure to win over natural wine lovers and skeptics alike, it’s full of life and you’d never suspect it for a cold climate red.
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. R. occidentalis (black raspberry) is a New England summer staple and couldn’t be a better namesake for this wine flavor profile wise. Made with the most premium grapes from the 2023 harvest, this is our signature cuvee, and not one to miss. Sure to win over natural wine lovers and skeptics alike, it’s full of life and you’d never suspect it for a cold climate red.
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. R. occidentalis (black raspberry) is a New England summer staple and couldn’t be a better namesake for this wine flavor profile wise. Made with the most premium grapes from the 2023 harvest, this is our signature cuvee, and not one to miss. Sure to win over natural wine lovers and skeptics alike, it’s full of life and you’d never suspect it for a cold climate red.
ABV: 14.5%
Cases Produced: 66.5 cases
Style: Red Wine
Appearance: Medium Ruby
Tasting notes: Raspberry, tobacco, pink peppercorn, pink lemonade
Ingredients: 48% Organic Vermont Marquette; 32% Organic Vermont Petite Pearl; 20% Sustainable Finger Lakes Blaufrankisch
Skin contact: Marquette half destemmed/half whole cluster received September 28th 2023, petite pearl foot crushed October 3rd 2023, blaufrankisch destemmed October 11th 2023; A couple weeks of mixed punch downs & pour overs; Pressed November 16th 2023
Winemakers Notes / Maturation Process: 320L aged in terra cotta amphora, 250L aged in new French oak, remainder aged in stainless steel. Aged >6mo before bottling. Sulfited to .4ppm molecular sulfur at bottling