Oyster River Winegrowers ‘Morphos’ Pétillant Rosé 2023
Winemaker: Brian Smith
Grapes: Merlot
From Oyster River Winegrowers: We are a small farm winery in Warren, Maine. Since 2007 we have been making lively wines and ciders in a low-intervention style from both our own fruit, and fruit that we source from other growers in the Northeast. Our own vineyards and orchards are managed organically. In the summer months our barn opens as a popular gathering spot for adventurous wine drinkers from near and far.
Brian Smith is the winemaker at Oyster River Winegrowers. He has a traditional education in winemaking from Fresno State University, and uses that knowledge base to make distinct wines in ways that may have been common in pre-industrial times. He believes his role in the winemaking process to be more nature's assistant than winemaker. Our winery is very low tech. We use no refrigeration in our winemaking process and our winery is just very gently heated through the winter with wood harvested from our farm. Most of our fermentations start spontaneously with native yeasts that occur on the fruit and in the cellar, and play out over the course of several months. We add nothing and take nothing away from the natural chemistry of the fruit. No acidulation, deacidification, chaptalization, amelioration, tannins, enzymes, or yeast nutrients are used. All of our ciders and our sparkling wines are bottled without the addition of sulfites and are not filtered. Our still wines are minimally sulfited and filtered gently where necessary. Our farm supplies the fruit for Chaos, our homegrown traditional method sparkling wine, and a good portion of our cider. In addition to these products, Brian enjoys making wines with grapes from other regions that inspire him.
‘Morphos’ Rosé is a pétillant-naturel style wine made from 100% Merlot from the North Fork of Long Island. The wine is wild fermented in our barn with no added sulfur and bottled toward the end of active fermentation. It continues to ferment in the bottle and is never filtered, creating a fizzy, yeasty and refreshing living rosé.
Winemaker: Brian Smith
Grapes: Merlot
From Oyster River Winegrowers: We are a small farm winery in Warren, Maine. Since 2007 we have been making lively wines and ciders in a low-intervention style from both our own fruit, and fruit that we source from other growers in the Northeast. Our own vineyards and orchards are managed organically. In the summer months our barn opens as a popular gathering spot for adventurous wine drinkers from near and far.
Brian Smith is the winemaker at Oyster River Winegrowers. He has a traditional education in winemaking from Fresno State University, and uses that knowledge base to make distinct wines in ways that may have been common in pre-industrial times. He believes his role in the winemaking process to be more nature's assistant than winemaker. Our winery is very low tech. We use no refrigeration in our winemaking process and our winery is just very gently heated through the winter with wood harvested from our farm. Most of our fermentations start spontaneously with native yeasts that occur on the fruit and in the cellar, and play out over the course of several months. We add nothing and take nothing away from the natural chemistry of the fruit. No acidulation, deacidification, chaptalization, amelioration, tannins, enzymes, or yeast nutrients are used. All of our ciders and our sparkling wines are bottled without the addition of sulfites and are not filtered. Our still wines are minimally sulfited and filtered gently where necessary. Our farm supplies the fruit for Chaos, our homegrown traditional method sparkling wine, and a good portion of our cider. In addition to these products, Brian enjoys making wines with grapes from other regions that inspire him.
‘Morphos’ Rosé is a pétillant-naturel style wine made from 100% Merlot from the North Fork of Long Island. The wine is wild fermented in our barn with no added sulfur and bottled toward the end of active fermentation. It continues to ferment in the bottle and is never filtered, creating a fizzy, yeasty and refreshing living rosé.
Winemaker: Brian Smith
Grapes: Merlot
From Oyster River Winegrowers: We are a small farm winery in Warren, Maine. Since 2007 we have been making lively wines and ciders in a low-intervention style from both our own fruit, and fruit that we source from other growers in the Northeast. Our own vineyards and orchards are managed organically. In the summer months our barn opens as a popular gathering spot for adventurous wine drinkers from near and far.
Brian Smith is the winemaker at Oyster River Winegrowers. He has a traditional education in winemaking from Fresno State University, and uses that knowledge base to make distinct wines in ways that may have been common in pre-industrial times. He believes his role in the winemaking process to be more nature's assistant than winemaker. Our winery is very low tech. We use no refrigeration in our winemaking process and our winery is just very gently heated through the winter with wood harvested from our farm. Most of our fermentations start spontaneously with native yeasts that occur on the fruit and in the cellar, and play out over the course of several months. We add nothing and take nothing away from the natural chemistry of the fruit. No acidulation, deacidification, chaptalization, amelioration, tannins, enzymes, or yeast nutrients are used. All of our ciders and our sparkling wines are bottled without the addition of sulfites and are not filtered. Our still wines are minimally sulfited and filtered gently where necessary. Our farm supplies the fruit for Chaos, our homegrown traditional method sparkling wine, and a good portion of our cider. In addition to these products, Brian enjoys making wines with grapes from other regions that inspire him.
‘Morphos’ Rosé is a pétillant-naturel style wine made from 100% Merlot from the North Fork of Long Island. The wine is wild fermented in our barn with no added sulfur and bottled toward the end of active fermentation. It continues to ferment in the bottle and is never filtered, creating a fizzy, yeasty and refreshing living rosé.