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Fermented with native yeast in open top, one ton bins and punched down 3 daily for 10 days. The wine was then aged 36 months in neutral French oak barrels and then bottle aged for 18 months prior to release. Making small quantities of wine from the highest quality fruit is only half of the goal at Covington Cellars; the other is to make guests feel like family. Founded in 2002 by David and Cindy Lawson, this is a true labor of love. p Long before David and Cindy Lawson founded Covington Cellars, they shared a passion for wine, food, and travel. David was a home winemaker and Cindy a home cook. Then they took their interests to the next level as David studied Enology at UC Davis, and Cindy studied the culinary arts and the art of wine and food pairing at various culinary schools around the country. Today the couple shares their passions with other enthusiasts through their wine and cooking classes, winemaker dinners, and of course, the winery.
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