Image 1 of 2
Image 2 of 2
Grape: 100% Chenin Blanc
ABV: 11%
The Story: Cassidy Miller comes from a background in fashion design and photography, her first connective experiences with wines were at tasting rooms and wine bars throughout the Bay Area. In 2020 she was working for a winemaker in the North Bay and had a fast opportunity to make her own wine and at their recommendation she opted to start a label right off the bat. As a young project built in the wild and uncertain times of the early 20’s Bay Area wine scene, Cassidy ties her vision to one of conscious exploration. She sources fruit from organic and biodynamic sites, in relatively close proximity to her Berkley facility. Predominantly Clarksburg, Lodi, Solano, and Mendocino. Cassidy makes her wines, ciders and co-ferments by ambient ferment and minimal work in the cellar. All wines are left unfiltered and unfined and only small doses of sulfur are added. Her labels are done by artist friend, Laura Burke and cuvee names come from the pet names of her ferments or the emotions around that vintage or cuvee. As her background came from the experience of sharing wine in tasting and in community, she carries that intention with Buddy Buddy - drinkable. The dedication to organic and biodynamic farming, and to minimal intervention practices allow a focus while everything else might shift around.
Personality: Freshly baked brioche with a green pear compote. Butterfly kisses from a lemon curd lover in apple bottom jeans.
Harmony: Rich foods come to mind, creamy mushroom risotto, fatty white fish, artichoke dip.