Alexander Koppitsch Homok Cheese Lover New York Times contributing writer

New York Times contributing writer Rebekah Peppler shares 125 elegant

Go bold and make tonight a hazy one

First blended in 1999 with a combination of continuous and pot still rums

inspires a narrative that tunnels through time

gently tossed with fresh herbs

Alexander Koppitsch Homok Cheese Lover New York Times contributing writerWhole bunches are fermented in acacia barrels (Gruner), Stainless steel (Sauv Blanc), and fiberglass (Weissburgunder), creating a dance of depth, texture and precision. The result is minerally and bright, but with the characteristic fun attitude of the Koppitsch wines. Easy breezy with nice energy coming from the old vines. The holiday feel depicted on the label (imagine standing at the vineyard site & looking at the lake) continues inside the bottle