The Reversée is made with a technique we call the 'reverse saignée.' 1/2 of the grapes in this wine are pressed to rosé juice and added back to a tank of destemmed fruit. This decreases the concentration and makes a lighter, snappier wine. A light red blend that is super juicy and fruity on the palette, with just a touch of tannins, this wine pairs perfectly with lighter meats and richer fish. 

Populis

Shaunt Oungoulian and Diego Roig work to find amazing vineyards all over Northern California where the farming is top notch. Herbicides? NO! Synthetic pesticides? No! Organic farming? Always! Old vines? Duh! Complex, out-of-this-world terroir? FOR SURE! And once they hunt down these special vineyards they do all they can to not screw it up -- and by that, we mean no additions, no intervention, no tomfoolery - just straight up fermented juice.