After almost two years’ waiting, we’re stoked to at last be able to work with Christina Netzl’s delightful side project ‘Christina.’ You might be familiar with her work under her family’s name wherein she faithfully continues the traditional tart, oaky style established by her father Franz. The Netzl wines are clean and professional but Christina’s got a creative streak that needed expressing! We first sampled her experimental skin-fermented Chardonnay at a small dinner with her at Field & Vine and fell, instantly in love. These wines have become an important part of our core offerings: much like Christina herself the wines are bright and cheerful without any pretense.
The wine that started it all! After 24 days maceration the free run juice is racked into steel for 10 months aging on the lees.
We can hardly keep this stuff in stock! Cloudy looking but super clean Gruner with that wonderful honeycrisp character. Whole cluster pressed to steel for ferment, aged three months on gross lees then bottled shortly after with modest sulfite addition.
A wonderful handshaking Pinot Noir alternative! Vinified using a riff on carbonic maceration and then aged through the winter in Austrian oak barrels.
The newest addition to the lineup is a summer styled pink wine made using a mix of young vine, direct press juice and older vine, saignée juice. Aged all in steel and bottle after a few short months on the lees with a modest sulfite add