Silver light reflects off rain-slicked cobbles, smooth as sea serpent scales seen through the thick grey-blue fog, opaque and mysterious, winding down sinuous streets and alleys, ultimately opening onto the rough-hewn beams of wooden docks jutting out into the bay. Saltwater gently laps against tar covered pilings, as a growing clamor begins to pierce that moist maritime blanket; the day’s catch announced and argued over. Deep purple sea urchins split in two as if miniature worlds torn asunder, molten rich cores exposed, delicate and delectable, fresh with the bite of brine from whence they came.
This wine simply secretes blueberry, rooibos tea and hoisin sauce liberally dolloped in a hearty duck phö soup; topped with purple basil, kefir lime, and served under pink and white blossomed cherry trees, petals fluttering as they are dislodged to blanket all that lies beneath their outstretched branches. No wine could be as happy as this; friendly as furry drooling Newfoundlands bounding down the docks in lead of their owners, a full day of fishing ahead. Vanilla, cassis and a mixture of smoke from the outboard motor; two speckled hens sit in cages. Meaty with a dusky mouthfeel, cola and dark chocolate, camphor, watercress, mushrooms, lemongrass, and seaweed.
Ahh, what a life, to enjoy a simple existence in a small fishing village on the bay, moving about by boat, calm waters ideal for traveling amongst the tight-knit oceanic community. Take a sip and savor the bounty of the seas.
notes by Clay Selkirk, winemaker and all-around cowboy