The name refers to how we make it and what you should do when you drink it. All the grapes that go into it (an ever-changing mix of white and red varieties) are fermented whole-cluster, entirely via carbonic maceration in sealed tanks. We can’t touch it if we wanted to! Then we indeed do a little something. The grapes are pressed and the wine is rested in tank and neutral barrel for a few months. Do Nothing tastes like Hawaiian Punch and river rocks, and is perfect with just about everything or perhaps preferably, nothing at all.
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