Once upon a time, on a continent far, far away the vineyard and winery workers of the world discovered that if they added water to the pomace (left over grapes, after pressing) they could soak up the sugar that remained. If this concoction fermented, the result was a low alcohol beverage that was palatable and thirst quenching. Perfect for a midday sipper while there was still work to be done, and a reliable and clean source of hydration. After a tough 2020 harvest, we added water to our Chardonnay and Sauvignon Blanc pomace. Delighted with the results, we bottled it as our first vintage of Máslás which more or less means “copy” in Hungarian. Get it? After 5 days of soaking and fermenting, the pomace is pressed again and settled. We added back some fresh Chardonnay juice which then fermented in bottle, causing the carbonation. Nothing else was added, and the wine is neither filtered nor fined. As natural as you can get. It’s like beer, but for winos.

Casey Graybehl, Winemaker