Flipping the script at Orlando’s Quantum Leap Winery, the 2016 Field Blend was a mash-up of alpine varietals. Blaüfrankisch, Zweigelt, and Dolcetto from a practicing organic vineyard in the Columbia Valley of Washington were hand-harvested and crushed together in an old basket press. Fermentation was left to the greatest winemaker of them all, Mother Nature (and her native yeast). Gentle pressing, used oak barrels, and a tiny dash of sulphur were the only manipulations seen.
The wine was fresh and fruity on release, with a Cru Beaujolais feel. Bottles still around show aromas of red and pink fruit, eucalyptus, and sweet tobacco on a medium-light palate of strawberry, raspberry, and kiwi. The Field Blend fermented out under 12% alcohol and retains an Old World character after some cellar time.