Fossil & Fawn Do Nothing

The name for this blend of mostly red and some white grapes from Oregon’s Fossil & Fawn comes from their winemaking approach for this cuvée. Fruit is harvested, put into a sealed vat, and carbonically macerated, meaning the weight of the grapes is used to crush the fruit and let the juices ferment using the natural yeasts on the skins. There is a light pressing at the end of fermentation to extract all the juices, and then the wine is rested in tank for a few months before being bottled without filtering or fining. The result is a light, bright, fresh, juicy and fruity red wine. Flavors of Hawaiian Punch and aromas of wet rocks, and a glass of easy-drinking fun.