DOLCETTO + BARBERA + NEBBIOLO + ARNEIS
[dohl-CHEHT-oh] + [bar-BEH-rah] + [neh-bee-OH-low] + [ahr-NAYZ]
So, whatever this is, it’s definitely three reds and a white, co-fermented like co-eds co-mingling at a house party. The white Arneis dominates at almost 50% of the blend each year, and brings the foundation of floral aromatics and acid, while the Dolcetto is the sultry, swarthy life of the party, Barbera is the juicy pop star, and the Nebbiolo is the bookish serious-type with a little more to ponder. This House Party blend might be the only one of its type but it speaks to a wider audience of thirsty wine nerds.
While there is no actual “Ruth” per se, the life behind Ruth Lewandowski wines is Evan Lewandowski who coined the name after the Biblical book of Ruth he has found so meaningful to his world. Evan was drawn to winemaking because vines express so much of the sky above and the soil below, and believes it’s not all about quantity of the fruit, but the connections in the vineyard. He has been a passionate enthusiast for organic viticulture and natural wine since the beginning of his career, finding that the greatest wines were made by folks earnestly and honestly engaging with vines and soils.
Evan worked in Alsace at Domaine Binner for several years, and then moved back to his home state of Utah to start making his own wine. Up until 2020 Evan was a vagabond winemaker, harvesting fruit from Mendocino, fermenting in Sonoma County, and then transporting his fermenting juice in a refrigerated U-Haul to his home in Salt Lake City where he completed fermentation, aging, and bottling. For now he is temporarily located in Sonoma County, working with Fox Hill Vineyards and Testa Vineyards in Mendocino County, but with eyes on planting vines in Utah. The Feints fruit comes from Fox Hill Vineyard which is farmed organically on sandstone, then fermented with full carbonic maceration for 10 days, then pressed off for maximum pop and citrus-flash.
Wowza, won’t you hibiscus to… hibiscustown!? The dense color is like Beaujolais blood oranges. The nose is a smorgasbord of grilled cherries and charred peaches. The glass is like a cherry almond cheese danish, with a little tar, and a little lemon zest. It’s hard to pin this sucker down, it’s so zippy like a fine powdered peppercorn dusted over a cranberry duck. Is that a Sucrets coughdrop? This is coloring outside the lines, an electric juice that breaks all the rules.