Breaking Bread Winery’s founder and winemarker, Erik Miller had an interest in natural wine as he noticed a shift in our industry toward lower alcohol, food friendly and low intervention wine. When he decided to start Breaking Bread, it was very important to him, artistically, to build something completely different than his first conception, Kokomo. He wanted to be challenged in his craft as a winemaker and he also wanted to understand fermentation from a different perspective that could possibly play a part in future Kokomo vintages.
The style of Breaking Bread’s red wines is defined by a flavor profile that is synonymous with carbonic maceration, or whole cluster fermentation. In part this is because by keeping the grapes in their complete natural form as they come off the vine, with no destemming, the stem becomes part of the fermentation process and final product.
Winemaker: Erik Miller
