Picked at 20 brix to maintain bright acidity. 50% fermented in 500L puncheons with native yeast for added depth and texture. Neutral oak aging with lees contact for a round mouthfeel without oak influence.

Despite a 103°F heatwave, the fruit retained its acidity and structure, producing a wine that is both expressive and balanced. Ideal with seafood, light pastas, or creamy cheeses. Serve chilled.

Bill and Julie Lapp set out to own a beach-side cottage but took a different path, purchasing the small vineyard Hollyhock in 2015. By 2020, they went all in, adopting the historic Rotta Winery and diving into restoration, vineyard replanting, and new projects to honor its history. Balancing past and future, they’re keeping Rotta Zin and Rotta Black Monukka while crafting new wines with stories that resonate. They see themselves at the mid•point—a place of balance, connection, and authenticity, both geographically and philosophically. For them, wine isn’t about trends; it’s about making something unique, meaningful, and worth savoring.