After a gap year, the lovely and dangerously drinkable Picpoul is back. A tad leaner with more zippy acidity than the 2017 vintage, this will be a perfect wine to drink on hot days in the sun.

Their Picpoul was hand-picked and foot tread before pressing, allowing for a small amount of pre-fermentation skin contact. Once pressed, the juice was racked off of its heavy solids into neutral 227L barriques. Fermentation was long and slow, lasting 12 months. The extended duration of fermentation has built layers of depth complexity atop the ample natural acidity provided by both site and variety; the resultant wine is a profound and unique expression of Picpoul. Upon completion of fermentation in September of 2020, the wine was racked off its lees and left to rest two additional months before bottling.

Bottled unfined and unfiltered. As with all Forlorn Hope wines, no new oak is utilized, and nothing was added to the must or wine (no cultured yeast, ML bacteria, water, tartaric acid, enzymes, nutrients, etc) with the exception of minimal effective SO2.