César Vega and Louisiane Remy started as specialty coffee roasters before delving into winemaking with grapes grown exclusively in New York. The blend in this cuvée consists of 70% Riesling and 30% Chardonnay, farmed organically and harvested by hand  along the shores of Seneca Lake. The crushed grapes are soaked overnight followed by seven days of skin contact, giving the wine its gorgeous honeycomb robe. Spontaneous fermentation occurs in a mix of foudre, barrel and composite egg before aging on its fine lees and blending. Barbichette bottles without fining or filtration. The nose mingles delicate aromas of white peach, orange rind, yellow flowers with Riesling’s telltale whiff of petrol and a touch of funk. Medium-bodied with crisp acidity and a firm tannic grip, the palate delivers tropical fruit, meyer lemon and orange blossom with great minerality, salinity, citrus bitters and a touch of cream. Pair with Hoisin -glazed pork chops on a bed of cabbage slaw or a buffalo tofu hero.