The Lalalu Cabernet Franc is sourced from a single vineyard in Contra Costa County, California on sandy loam soils. All grapes are organically farmed, although not certified. Fermentation is spontaneous, and the wine is made with very gentle methods: just one punchdown a day and pressed off as soon as it's dry. Aging is entirely in neutral barrels. 
 
Inspired by the French tradition of vin de soif, or “wine of thirst,” Laura Brennan Bissell started Inconnu to create pleasurable, fresh, earth-driven wines at accessible prices. After internships with Unti and Matthiasson in California, Laura decided to start her own project. Working closely with growers who farm organically (either working or certified), Laura is sourcing fruit from unique vineyard sites across California, with the goal to display their distinctive characteristics through subtle winemaking. Fermentations are spontaneous, sulfur is kept to a minimum, and there are no other interventions in the cellar. The resulting wines are bright, mineral, and highly drinkable, showing a great devotion to the craft while still being priced well enough to enjoy every day.