When Jake Busching and Joy Ting made a tiny batch of skin-fermented pinot gris a few years back, they kept revisiting the barrel until it tasted just right. Teaming up with Charlottesville wine professionals Will Curley (Ten Course Hospitality) and Priscilla Martin Curley (Tavola), they bottled the 'orphan' barrel as 'Orphan No. 1.' They hope to find more barrels in other wineries and bottle them under the label series.
<-- Here's a link to my article in Knife & Fork magazine about the project.
I’m Erin, and this is my wine blog. Here, you'll find information about wines from around the world, and Virginia.