Gravenstein Apples, Syrah Skins, Pinot Noir Skins, Santa Ynez Valley, California

A mash up, frankensteined hybrid of jewel-toned proportions! Oakland native and 3rd generation winemaker, Chenoa Ashton-Lewis, along with cinematographer, Will Basanta, began their zero-zero wine project ‘Ashanta’ in 2019 after getting bit hard by our friend ‘the wine bug’. Old vine, dry-farmed grape skins were up-cycled and used for this apple + grape co-ferment – 90% Organic Gravenstein apples (from their buddies at Bardos Cider in Occidental, CA), 5% Syrah & 5% Pinot Noir skins. The apples were fermented in stainless tank for 10 days, then mixed with fresh pressed syrah skins & fermented pinot noir skins (from the Ashton family vineyard in Sonoma Valley). Everything co-fermented for 13 days, then was bottled with residual sugar that slowly turned into these spritely jets of bubbles. The wineries tasting notes are too good to ignore – tart cherries, Flinstones vitamins, jelly belly, Jamaica spritz with earthy undertones. Drink while listening to Prince’s, Purple Rain – did you know that ‘Virga Morada' means “purple rain that never hits the ground”? How lyrical and mystifying, what exactly does is mean? Write us with your thoughts.