50% Viognier and 50% Albarino grapes that are crushed, destemmed, and fermented on skins
for 14 days before being pressed and racked into neutral french oak barrels to age. The wine
rests in the same barrels for 6 months of elevage, with one racking before bottling and battonaged
weekly.

Tasting Notes: Cantaloupe, Honeydew Melon, Clementine, balanced minerality, funk, & high
tannin from skin contact.

Pairings: Moroccan Lamb Meatballs, Baba Ganoush, Harissa Roasted Cauliflower, and that
famous TikTok Feta Pasta.

66% Albarino grapes that were crushed and destemmed on skins for 24 hours before being
pressed and racked into neutral french oak barrels to age. The wine rests in the same barrels for
6 months of elevage, with one racking before bottling and battonaged weekly.

33% Viognier grapes that are crushed, destemmed, and fermented on skins for 14 days before
being pressed and racked into neutral french oak barrels to age. The wine rests in the same
barrels for 6 months of elevage, with one racking before bottling and battonaged weekly.

Tasting Notes: Meyer Lemon, Key Lime Pie, Honeydew Melon, Passion Fruit.

Pairings: Watermelon-Tomato Mint Salad, Cilantro-Lime Grilled Chicken, Shrimp Cocktail, Elote.

50% Viognier pressed into stainless steel where it aged without oak influence, with a portion
having been crushed and destemmed on skins for 48 hours before being pressed into the same
vessel for 6 months of elevage.

50% Chardonnay pressed and racked into neutral french oak barrels to age, with a portion
being crushed and destemmed on skins for 48 hours before being pressed and racked into the
same barrels. The wine rests in the same barrels for 6 months of elevage, with one racking before
bottling and battonaged weekly.

Tasting Notes: The bright floral and lemon-lime nose is followed by notes of creamy, lemon-meringue pie and a sparkling acidity.

Pairings: Rosemary Lemon & Garlic Roasted Chicken, Rich Clam Chowder, & Cod Piccata.

66% Albarino grapes that were crushed and destemmed on skins for 24 hours before being
pressed and racked into neutral french oak barrels to age. The wine rests in the same barrels for
6 months of elevage, with one racking before bottling and battonaged weekly.

33% Albarino grapes that are crushed, destemmed, and fermented on skins for 14 days before
being pressed and racked into neutral french oak barrels to age. The wine rests in the same
barrels for 6 months of elevage, with one racking before bottling and battonaged weekly.

Tasting Notes: Ripe Donut Peach, Lemon, and Black Tea.

Pairings: Your grandmother’s famous fried chicken, Blackened Mahi Mahi Fish Tacos with
Mango Salsa, Thai Chicken Coconut Curry, Carolina Pulled Pork.

Vinification: Riesling that is fermented on whole clusters for 48 hours before being pressed and
racked into neutral french oak barrels to age. The wine rests in the same barrels for 6 months
of elevage, with one racking before bottling and battonaged weekly.

Tasting Notes: Cotton Candy we all love, mild acidity, apricot, and that diesel, characteristic of a
german riesling.

Pairings: Sweet Thai Basil Duck, Your favorite sushi, Sweet & Sour Chicken, & Pork Schnitzel.

Chardonnay that are crushed, destemmed, and fermented on skins for 48 hours
before being pressed and racked into neutral french oak barrels to age, with a portion being
pressed and racked directly into barrels before fermentation. The wine rests in the same barrels
for 6 months of elevage, with one racking before bottling and battonaged weekly.

Tasting Notes: Strawberry shortcake, Bananas foster, Butterscotch, & Lemongrass acidity.

Pairings: Lobster Ravioli, Crab cakes, Fried Chicken & Waffles, Mushroom Risotto

Vinification Process: 66% Cab Franc, 22% Norton, 12% Petite Verdot. The Cab Franc and Petite Verdot were crush destemmed, and fermented on skins before being pressed into neutral french oak and allowed to age for 1 year with several rackings. The norton was fermented through a process called Carbonic Maceration. Carbonic Maceration is when you ferment whole cluster grapes in an environment completely closed off from oxygen. The berry is forced to ferment within it’s own skin and the berry bursts when the sugars are fermented causing a berry forward juiciness.
Tasting Notes: Rooibos tea, hibiscus, tobacco, fruit leather.
Pairings: Knead's seasonal salad with beats, sweet potato, and goat cheese, braised chicken.

Vinification Process: Cab Franc was fermented as a traditional red wine, crushed and destemmed and fermented on skins with 3 punchdowns a day and daily pumpovers. After alcoholic fermentation was complete, it was allowed to age in a neutral french oak barrel for about 1 year with 3 rackings.
Tasting Notes: Pomegranate, fig, star anise, soft tannins.
Pairings: Roasted lamb chops, fennel salad.

44% Cab Sauv, 33% Merlot, 23% Cab Franc. All grapes were fermented through a process called Carbonic Maceration. Carbonic Maceration is when you ferment whole cluster grapes in an environment completely closed off from oxygen. The berry is forced to ferment within it’s own skin and the berry bursts when the sugars are fermented causing a berry forward juiciness. Barrel aged for 1 year in Neutral French Oak and racked 3 times.
Tasting Notes: Holiday pie spices with dried fruit and nutmeg, candied red fruit, high tannin.
Pairings: Prime rib, rosemary chicken pot pie, and Knead’s very own Smash Burger.

Vinification Process: Chambourcin was crushed, destemmed, and fermented with daily punchdowns and then pressed and allowed to age in a egg shaped vessel.
Tasting Notes: Oisen berry, cured meat, earthiness, medium light body.
Pairings: Quiche, carbonara, bechamel sauce, croque de madam.

All wine was crushed, destemmed, and fermented with daily punchdowns. The Petite Verdot and half of the Chambourcin was pressed into neutral french barrels where it was allowed to age for about 1 year with several rackings, while the other half of chambourcin was pressed into an egg shaped vessel.
Tasting Notes: tobacco leaf, blackberry balsamic, grapefruit, sparkling tannins.
Pairings: Brioche bread, goat cheese spread, chives.

Vinification Process:28% Cab Sauv, 28% Cab Franc, 28% Merlot, 15% Norton. The cab franc and norton were fermented through a process called Carbonic Maceration. Carbonic Maceration is when you ferment whole cluster grapes in an environment completely closed off from oxygen. The berry is forced to ferment within it’s own skin and the berry bursts when the sugars are fermented causing a berry forward juiciness.The Merlot and Cab Franc were crush, destemmed, and fermented on skins before being pressed into neutral french oak barrels, where they were aged for approximately a year and racked several times.. The cab franc’s skin contact maceration was extended from 1 week to 2 weeks.
Tasting Notes: Mushroom, forest floor, cardamom, pepper, bright cherry coke.
Pairings: Mushroom Cream Sauce, black lentil soup, Leek-and-Mushroom Croquettes.