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Aromatic intensity, clarity and precision of crisp red fruit define this wine. The sweet spice of the stems is playing a background role for now, though it does emerge as the wine opens up. The finish is softer than the 2016, but the quartz minerality is still very present and should keep this wine crystalline and fresh for a long time. rose petal, red fruits, moss, tangerine peel, pennyroyal, black tea, sublime quartz mineral finish.
Enfield Wine Co. is the family project of John Lockwood and Amy Seese, with a focus on producing wines of personality. They do not subscribe to the ideal of the perfect wine, but to the notion that the very best wines tell a unique story.
Driven by soil first and foremost, Enfield Wine Co. seeks out vineyards that possess a distinct and powerful sense of place – across region, grape variety, and vine age. Working only with small vineyards and independent growers, every step of the process is guided by the intent to maximize this character of terroir. Grapes are harvested for balance and the wines are all given the chance to ferment naturally.
After surviving a summer job in high school hand-weeding grape vines at a winery in Vermont and studying as an apprentice to a Master Luthier (guitar builder) in Oakland, John got his start in the California wine industry in 2004 working up at Heron Lake vineyard with David Mahaffey. He went on to work harvests with Ted Lemon at Littorai, Bodega Melipal in Argentina, and Failla Wines with Ehren Jordan where he worked for 5 years farming and managing the Sonoma Coast and Russian River estate vineyards. He started Enfield Wine Co. in 2010 as small side-project while still working at Failla, and in 2013 took the plunge with Enfield as a full time project.