Volker and Evan Lewandowski first met 15 years ago at a harvest party in Nuriootpa, South Australia, where they were each working harvest at different wineries. Evan went on to start Ruth Lewandowski wines in 2012, initially based in Utah but now solidly entrenched in Mendocino, California since 2018. Evan believes deeply in the cycle of life (going so far as to name his winery after the book of Ruth and its compelling depiction of the natural cycle of death and redemption), organic farming and spontaneous fermentation. In Evan’s own words, natural fermentation is the building up and dying off of multiple strains of yeast and bacteria, each paving the way for the next strain to take over (and each leaving their altogether unique signatures of flavor, aroma, and textural compounds). No additives are used: no acid, no sugar, no water, no tannin, no filtration, and no cultured yeast. Low or no sulfur is used according to the cuvee.
