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Nebbiolo is Denton’s thing. Eight of their 80 acres are planted to six different clones of Nebbiolo, with plans for expansion in the works. The Nebbiolo block sits halfway up the northwestern slope, catching all the available sunshine and ensuring a long, slow ripening. The fruit was destemmed, wild yeast fermented and held on skins for 10 days with daily hand plunging. 

“Light, fresh, slippery texture with a pleasing grip. Very rosy, rose water, rose hip tea, rose petal, Turkish Delight, though tart cranberry, blood orange and some pleasing, bitter herbs and white pepper elevate things nicely. Good energy, good length, high drinkability and general pizzazz.” - Mike Bennie, The Wine Front