The sophomore edition of Culmina's Wild Ferment Rosé was once again made with minimal intervention. Using 100% wild yeast, this was fermented in a combination of stainless steel (70%) and neutral French oak (30%). With raspberry and white currant notes that mingle with peach and fresh daisies, this rosé is round and textured.

The companion Chardonnay to the No. 010, this comes from the warmer T2 block on Stan’s Bench. Fermented using indigenous yeast and matured for 8 months in French oak, this is the sophomore release of Chardonnay from Stan's Bench.

The grapes for Culmina's Nº 008 Skin Contact Gewürztraminer were sourced from Culmina's only pink-skinned micro-block on Arise Bench. Jean-Marc soaked the grapes on skins for 3 full days prior to fermentation, adding texture an interest to this aromatic variety. A lengthy, natural fermentation utilizing only indigenous yeast followed, adding further complexity and character to this classically-styled wine. Vibrant with notes of lychee, rose petals and sandalwood, and balanced by chalky minerality, a natural freshness, and a round mid-palate, this classically-styled Gewürztraminer is a stunning surprise. Only 100 cases produced.