Forlorn Hope is a one man operation. Winemaker Matthew Rorick does everything from tending the vines to cleaning the tanks and barrels. After graduating from UC Davis with his Viticulture and Enology Degree he went on to work for a myriad of wineries all over the world then settling down in Napa. Rorick believes in making wines that are a natural representation of the vineyard and vintage and does not use anything in the winemaking process except for a little SO2 when bottling. The Suspiro del Moro is 100% Alvarelhao from the Alta Mesa AVA in Lodi. The varietal is an old Iberian variety which loves the delta effect which cools the vineyard. It is 100% whole cluster fermented with indigenous yeast in 500 gallon wooden puncheons. All Forlorn Hope wines are made with no additives, no commercial yeast, no added acid, no excess nitrogen and no fining. Drink now to 5 years with roast chicken or salmon, most tomato-sauced dishes, and just about anything off the grill.