Ashanta Wines Covelo Rose Of Tempranillo Amanecer
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5th generation Oakland native and 3rd generation grape farmer, Chenoa Ashton-Lewis, and cinematographer, Will Basanta, got fully bitten by the winemaking bug in October of 2019 when last minute they bombed up to Sonoma Mountain from Los Angeles, on the news that Chenoaโs family vineyard still had unsold grapes that were quickly turning to bird fodder. With the help of family and friends they jumped in, picking and crushing to make an experimental Syrah and Pinot Noir co-ferment. The single barrel was then stored in a tent for 8 months on the familyโs organic, 50-year-old vineyard, planted by Chenoaโs grandparents in the early 1970s. In 2020 when quarantine hit, Chenoa and Will once again escaped to Glen Ellen. In the early spring while wandering the remains of the Pinot Noir vineyard destroyed in the 2017 Nuns Fire, Chenoa and Will found new vines alive and growing horizontally, buried and abandoned in a tall uncut jungle of grass. Inspired, they immediately and painstakingly walked row by row discovering and staking the new vines. To their surprise, by the early summer 160 vines that were once seemingly dead had been reclaimed and were bearing clusters of grapes. Through this magical discovery of fermentation and natural renaissance, they became even more fascinated with the resilience of nature and connected with neighbor Tony Coturri, who knew Chenoaโs late grandfather, Stephen Ashton, both of whom learned from old time Sonoma grape grower. Now, Chenoa and Will have embarked on a new journey at the historic Coturri Winery. They were shepherds to their first commercial vintage in 2020 under the label Ashanta Wines, abiding by zero:zero, traditional winemaking practices. Ashanta Wines are a full range of bespoke wines. From experimental multi-fruit co-ferments, to Pet-Nats, skin contact whites and bold California Reds. Our wines are terroir driven expressions of Pachamama and her seasons. Unfined. Unfiltered. Native yeast fermentations. Zero S02. We source our fruit from family-operated vineyards and work with 80% female growers who farm with organic and/or biodynamic practices. Sometimes, we forage wild fruit too.