This is the inaugural vintage of this orange wine. For the past four years, the Vineyard Cemetery Road has been producing a direct to press white wine for the winery. In 2024, we decided to experiment with a skin-fermented version, producing only 1.5 tons. This resulted in a tiny 120-case production. The wine undergoes a 14-day skin fermentation in an open-top fermenter, followed by a tank fermentation after pressing and barrel aging for approximately four months. On the nose it’s filled with peach blossoms, tangerine, and black tea. On the palate, it boasts a rich texture with a bright, fresh, and acidic backbone. Only 120 cases were produced.