NOK Vino

COUNTRY: U.S.

REGION: New Hampshire

“NOK VINO is a small team of farmers, led by Nico Kimberly & Ryan Williams, dedicated to expressing New England terroir through regenerative farming and minimal intervention wine making. We farm six vineyards across New Hampshire, from the Seacoast to the Connecticut River Valley, including the oldest hybrid vineyard in New England, planted in 1969. 

In addition to growing exclusively hybrid grapes, we also source apples & pears from holistic & unsprayed orchards in New Hampshire, Vermont & Massachusetts. We ferment these fruits both separately and together, following our senses and intuition in the cellar, working in rhythm with what the harvest offers us each year. 

All our fermentations begin spontaneously, pressed in old basket presses, sulfur is rarely added, all ageing is in neutral vessels, and bottling is done by peristaltic pump and gravity. Our wines are vivid and soulful, capturing the energy of the dynamic landscapes we tend, a celebration of this sacred dance between humans, earth, and cosmos!

NOKVINO is an exploration of what is possible in wine, an experiment in envisioning a future that is ecologically sound and inclusive of all people, a belief that the world can change for the better and that we have a part in that change!” - Nicholas + Ryan

A By The Hand selection

CUVÉES

Trivium

Grape: Marquette, Sabervois, Frontenac Noir, Marechal Foch, Petite Pearl
Vineyard: Mountain View Vineyard (regenerative, practicing biodynamic), Mermaid Hill Vineyard (regenerative, practicing organic and biodynamic), Poocham Hill Vineyard (conversion to regenerative and organic practices in progress)
Harvest: By hand
Winemaking: Each site fermented separately using the same method: half whole clusters food trod, half whole cluster layered on top, top layer gets submerged into the must for 10-16 days, then fully food crushed, then pressed in a wooden basket press. spontaneously fermented in demijohn and flextank

Pomme Pink

Grape: Apples, grape skins and stems (Marquette, Frontenac Noir, Marechal Foch, DeChaunac, St. Croix, Noiret)
Vineyard: Mountain View Vineyard (regenerative, practicing biodynamic), Mermaid Hill Vineyard (regenerative, practicing organic and biodynamic), Poocham Hill Vineyard (conversion to regenerative and organic practices in progress), abandoned orchard (70-100 year old trees, dessert and cider apples
Harvest: By hand
Winemaking: Co-ferment of ground apple mash and grape skins and stems of grapes from red wine production. apples frost cured for 3 weeks, grape skins and stems added to mash in open top fermenter, some of mash pressed and juice added back into the co-maceration, spontaneous fermentation, punch downs once a day for 3 weeks, pressed in wooden basket press, aged 4 months in flextank egg.
Added S02: 10ppm at bottling

Atlantic

Grape: La Crescent, Seyval, Louise Swenson, Vignoles, Aromella, White Concord
Vineyard: Two vineyards in Newfields and Hampton Falls, NH (regenerative organic), one vineyard in Boston, MA, no spray.
Harvest: By hand
Winemaking: Whole cluster maceration for 1 week, full malolactic conversion