Notes of sweet nectarines, baked golden apples, and quince paste. The palate is more savory and saline with a full and rich texture that isn’t as waxy as one would think, both given the variety and the 2 weeks on the skins. There’s an aromatic of sweet wood throughout like sandalwood or cedar, and just a bit of tannin that is pleasantly drying.

Birds of Passage is a collaborative project between Holus Bolus Winery in Lompoc (Amy Christine MW & Peter Hunken) & Henry Beylen, wine director of Gjelina. Henry sought out the duo for the Birds of Passage project, being familiar with their
wines while working for Gjelina. The goal is wine farmed organically, made with minimal intervention, beautiful with food, equally gorgeous and refreshing to enjoy by itself, in the perpetual warmth of Los Angeles. The Birds of Passage is from a tiny one acre site in Solvang, a rural town in Santa Barbara that doubles as a traditional Danish village with windmills, tulips, traditional attire...Grenache is de-stemmed then fermented on the skins using ambient yeast for 15 days before pressing. It is aged in neutral French oak for 6 months prior to bottling.