A LOT WENT INTO THIS WINE. WE SEPARATED FRUIT INTO TWO PORTIONS TO DEVELOP DISTINCTIVE BLENDING COMPONENTS.

THE FIRST 50% UNDERWENT A SEMI-CARBONIC MACERATION. WE FOOT STOMP A BIT IN THE BOTTOM OF THE TANK TO START A LITTLE FERMENT, THEN PUT WHOLE BUNCHES ON TOP. CO2 FROM THE FERMENTING PORTION HELPS TO LIGNIFY THE STEMS OF THE WHOLE BUNCHES ON TOP. THEN WE LOCK IT DOWN.

THE OTHER PORTION GOES THROUGH THE CRUSHER WITH THE ROLLERS OUT FOR A WHOLE BERRY FERMENT. HALF WAY THROUGH FERMENT WE STARTED SYPHONING A FEW BUCKETS OUT EACH DAY TO HELP CONCENTRATE THE SKIN-TO-JUICE RATIO. THIS ALLOWS US TO EXTRACT FLAVOUR AND TEXTURE WITHOUT PLUNGING TOO HARD.

ALL COMPONENTS WERE RESTED IN AGED FRENCH OAK FOR 12 MONTHS BEFORE BLENDING.