A co-ferment of 40% Traminette, 29% Valvin Muscat, 26% Noiret, and 5% Aromella—all hybrid varieties developed by Bruce Reisch at Cornell—this is a uniquely expressive red wine. It opens with wild aromatics of dill, orange peel, and grapefruit zest, leading into tart cranberry fruit and pithy citrus. Grippy apple skin tannins add texture and structure, framing a long, floral-driven finish.