COLOUR
Red
TYPE
Still
VINTAGE
2022
GRAPE
Dolcetto, Arneis, Barbera, Nebbiolo, Montepulciano
PRODUCER
Ruth Lewandowski Wines
REGION
California
CHARACTERISTICS
Body
Medium - Light
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
Ruth Lewandowski Wines, founded by winemaker Evan Lewandowski, is celebrated for its low-intervention, natural approach to winemaking. Named after the redemptive themes in the biblical Book of Ruth, the winery represents a cycle of regeneration and new life. Initially, Evan started the brand in Utah, sourcing grapes from Mendocino, California, and driving the fermenting juice in a refrigerated truck to Salt Lake City to complete aging and bottling. While production has since moved entirely to California, the estate's heart remains tied to unique vineyard sites like Fox Hill Vineyard in Mendocino County. This vineyard, planted on the rocky, sandstone slopes of the Talmage Bench, features mature Italian grape varieties that thrive in the local climate, offering a distinctive terroir that defines this cult-favorite natural wine.
ALCOHOL
12.0%
AVG. PRICE
€30
STYLE
Natural
VEGAN
YES
SULPHITES
When to drink
Now
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
Winemaker Evan Lewandowski originally drove fermenting juice in a refrigerated U-Haul from California to Utah to finish and bottle the wine.
Fact 02
Feints is a unique co-fermentation of red grapes with a white grape, Arneis, which makes up 30% to 50% of the blend.
Fact 03
The wine is inspired by the light, highly gluggable field blends of Northern Italy and Frank Cornelissen's legendary Susucaru.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Feints is defined by a unique co-fermentation of red and white grapes, which are hand-harvested on the exact same day from Fox Hill Vineyard. The grapes undergo 100% carbonic maceration for approximately 10 days in open containers, followed by a gentle, traditional foot-treading for two days to balance extraction. Fermentation occurs spontaneously using only native, indigenous yeasts without active temperature controls. Natural malolactic fermentation is allowed to complete. The wine is aged for seven months on its fine lees in a combination of neutral oak barrels and stainless steel tanks, with a single racking before bottling. It is bottled unfined and unfiltered, with minimal to no sulfur dioxide added.
