An ancient style wine, fermented and aged on skins for over a year in a clay amphora. No sulfites added.
The massive Missoula floods deposited a deep layer of cobblestones into the Joseph Christy Vineyard. These stones act as radiators and help to create the intense flavors characteristic to this site.
The Seven Hills Vineyard is managed by graduate Sadie Drury. Our students age this wine in large format oak, so that the fruit can shine.
"Our estate vineyards are at the heart of the student learning experience. The Stan Clarke and Myles Anderson estate vineyards encompass 6 planted acres with 16 varieties. All vines are planted, maintained, and harvested by students who put the philosophy of “winegrowing” into practice. Our student viticulturists utilize precision agriculture tools to develop irrigation and nutrition plans which directly connect grape growing to quality wine making. Conventional, organic, and biodynamic practices are utilized to teach the full spectrum of management techniques. Our Myles Anderson estate vineyard was established in 2012. Named for our founding director, the vineyard contains Barbera, Marsanne, Roussanne, and Aligoté. A special block of Chardonnay, Pinot Noir, and Pinot Meunier is cultivated for sparkling wine. This vineyard contains a garden of native plants to host beneficial insects."