High Museum Wine Dinner: Commonwealth Collective

Sweet Potato Hash Browns, Crispy Okra, Ginger Cream

Candied white grapefruit and green melon on the nose lead into flavors of fresh boxwood and a wet stone minerality. The body is lush and ripe, contrasting with a crisp acid finish. Fermented in a combination of concrete and stainless steel.

Tomato-Bacon Salad, Baby Collard Green Gratin, Georgia Olive Oil

Rich with ripe red fruits, hints of cranberry and full tannins with a lovely earthiness. The blend of fruit and minerality are a beautiful expression of this vineyard. Aged in 30% new, the remaining in neutral French oak barrels for 10 months.

Asher Blue Cheese, Carolina Rice Grits, Tarragon Mushroom Salad, & Pickled Mustard Seeds

Red cherry and dried floral aromatics lead into a bright, round palate backed up by baking spice and soft tea leaf tannins.

Georgia Peanut Brittle, Whipped Vanilla Cream

Rustic Tannat Port-style wine modeled after a minimal intervention French Vin Doux Naturel. After the addition of brandy, it is allowed to slowly ferment for over a month before being pressed off the skins. Aged in neutral oak for 12 months to fully integrate flavors.