Methode Sauvage Tierra Extrana Cabernet Franc
Out of stock
Region: Sonoma Coast, California, United States
Grape varieties: Cabernet Franc
Methode Sauvage Tierra Extrana Cabernet Franc has qualities of pepper and perfume, complemented juicy blackberry, and a grounding earthiness.
Song: One More Ride by Allman Brothers Band
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Methode Sauvage Tierra Extrana Cabernet Franc
Methode Sauvage Tierra Extrana Cabernet Franc has qualities of pepper and perfume are complemented by notes of juicy blackberry and a grounding earthiness.
Iruai Winery (“ear-oo-eye” … the artist formerly known as Methode Sauvage) was started in 2013 by Chad and Michelle Westbrook Hinds in Berkeley, CA as a gypsy natural wine project, before laying down roots in the mythical Shasta-Cascade mountains of Siskiyou County.
Trading in the urban winery hustle for the vigneron life, the couple are exploring avant-garde vineyard planting and rehabilitation techniques using the permaculture methods laid out by Masanobu Fukuoka, while formulating their own “chaos organics” method of re-enchanting the land. Truly unlike anywhere else in California, Western Siskiyou County feels like a cross between Switzerland and Montana, cut with a rain shadow from Mount Shasta that divides it starkly between high mountain prairie and dense alpine forests.
Finding themselves in a largely untested grape-growing territory, with high elevations and a continental climate, Chad and Michelle have turned Iruai into exploration and celebration of esoteric varieties that flourish in the Alps of Europe. Together they work to grow Iruai’s Western Siskiyou County estate projects, purchase fruit and lease vineyards throughout the Shasta-Cascade, from the Trinity Alps of California to the Siskiyou Mountains of Southern Oregon.
Chad and Michelle seek to make wine with a sense of place by employing no additives and removing no character. Their goal in the vineyard is to let the vines thrive as they would in the wild, and in the cellar, to shepherd each ferment through its own natural development and evolution.