‘Virga Morada’ means purple rain that never hits the ground. The deep, rich magenta colors of this wine are derived from Chenoa’s family vineyard. Old vine, dry-farmed and planted by the hands of Justine and Stephen Ashton, these grape skins were up-cycled and used for this apple + grape co-ferment.
90% Organic Gravenstein juice from Bardos Cider in Occidental, CA, 5% Syrah + 5% Pinot Noir.
No additions or subtractions. Unfined, unfiltered, zero SO2.
Tasting Notes: Tart Cherry, Red Currant, Flinstones Vitamin, Jelly Belly, Jamaica Spritz with earthy undertones. Perfect for drinking while you cook, an afternoon BBQ, sunset at the beach or the pre-drink of a dinner date.
5th generation Oakland native and 3rd generation winemaker, Chenoa Ashton-Lewis, and cinematographer, Will Basanta, got fully bitten by the winemaking bug in October of 2019 when last minute they bombed up to Sonoma Mountain from Los Angeles, on the news that Chenoa’s family vineyard still had unsold grapes that were quickly turning to bird fodder. With the help of family and friends they jumped in, picking and crushing to make an experimental Syrah and Pinot Noir co-ferment. The single barrel was then stored in a tent for 8 months on the family’s organic, 50-year-old vineyard, planted by Chenoa’s grandparents in the early 1970s.