100% Steuben—a hybrid developed in the early 20th century—biodynamically farmed by Corey Christie on his family’s farm outside of Naples, NY. Hand-harvested, de-stemmed, and left on skins overnight before being pressed to stainless for spontaneous fermentation, then aged five months in neutral barrel before being bottled unfined, unfiltered, and with no added sulfur. This is exactly the sort of wine that deserves to be on every natural wine bar list in NYC: wildly original and refreshingly alive. It drinks like a cross between fresh-pressed juice and kombucha—brightly red-fruited, layered with herbal lift and a musky, mineral edge. Think muddled white peach, dried herbs, and a trace of incense on the finish. Medium-bodied, fascinating, and endlessly drinkable.