95 points from the very serious Wine & Spirits Magazine:
Jennifer Reichardt grew up surrounded by a raft of ducks in Sonoma County, later deciding to leave her family’s duck farm to harvest grapes and, eventually, launch her own wines in 2016. She describes Weed Farms as “beyond organic,” with no spraying of any kind—the vines are pruned, the grass is mown and the canopy leafed for air flow. Since the fruit has no other disease protection, she harvests early, at 21 to 21.5 Brix. And then she continues to treat the fruit as it was on the vine—with no additions (until bottling, when she adds a little sulfur). The tinkering she does involves the stems: In 2019, she fermented this wine in two separate bins; one included half the fresh stems, measured by weight; she dried the other half of the stems for a week before adding them to the other bin. A blend of the two lots, this wine smells like rocks, wild strawberries, red spice, black olives…and something clean but sweaty, like a vegan triathlete just off the cycle. The wine’s tannic spice seems to rivet the flavors directly to the earth. With apologies to any vegan readers, I want to drink this with roast baby goat.
