-2024 Still Life Sauvignon Blanc Alc:14.1% Harvested with attention to tropical flavors and acidity, achieving a harmonious balance. After barrel fermentation, the wine is aged together with the lees for another 10 months. Gravity sediment removal was implemented. Afterward, the lees are further settled, and some parts are blended to create complexity and mouthfeel. No skin contacts. Ripe lemons with rich minerality and aromas reminiscent of pineapple guava. Moderate acidity. It is also very strong as a wine, allowing you to enjoy its flavor for a long time even after opening. -2023 Ernest Pinot Noir Alc:13.6% The vibrant aroma of maraschino cherries and cloves. Some are treated with maceration carbonic, and the synergistic effect of alcoholic and enzymatic fermentation creates a silky, silky smooth and supple texture. 10% foot stomping, 20% stem removal, 70% whole room. Basket press. Minerals. Cherry. Sweet and salty licorice. Raspberry. Soft tannins. A deep, rich flavor. About 3 to 4 days after opening, the aroma develops and the flavor develops, making it ideal for serving by the glass. Bottled in February 2023. Able Clone -2023 Fredrick Pinot Noir Alc:13.7% Soaking fermentation. No Pijarge. Fermentation period in stainless steel tanks is 28 days. 60% occupancy rate throughout the house. Basket press. The mid-palate is firm, with deep waves of deep red fruit and spices enveloping the palate concentrated by delicate pale brick-colored tannins. Minerals. Smoky. Blackberries. Raspberry. Baked sweets. Aromas that evoke that kind of image About 3 to 4 days after opening, the aroma develops and the flavor develops, making it ideal for serving by the glass. Clone 5 -2023 Yonda Syrah Alc:13.3% To minimize extraction as much as possible while maintaining freshness and vitality in the mouth, routine pumping (during fermentation, the liquid is drawn up from below the fermentation tank with a pump and poured over it). Two weeks after fermentation, maceration softens the tannins and extends the finish. Basket press. With aromas reminiscent of blackberry, floral, and spice, the aroma develops about 3 to 4 days after opening, and the flavor develops well, making it ideal for serving by the glass.