Chenin Blanc is still a rare sight in the Finger Lakes, and this one grows on Six Eighty Cellars’ own certified sustainable estate above the western shore of Cayuga Lake. The grapes are picked in the cool of the morning and pressed directly into a mix of concrete tulip and Clayver vessels, where the juice ferments spontaneously and completes malolactic fermentation of its own accord. The wine is then raised 80% in concrete and 20% in Clayver, a dense ceramic stoneware that lets in very little oxygen and keeps the acidity precise, while the concrete allows a gentle breathing that builds texture. The result is a dry, medium bodied white at 12.2% alcohol, with honeysuckle, lemon and honeydew on the nose, and a mouth watering palate of bright acidity, pear skin and lime. Only 202 cases were made.