A refreshing, light wine-like thing!
We press our fruit very gently and so are left with juicier grape pommace than most. We then add a bit of water to our pressed grape skins and ferment a second time, adding herb and botanical infusions sourced from our property — resulting in a spritzy, refreshing, wine-like beverage!
Pressed concords were mixed with water and pressed after 4 days. The piquette was extremely reductive so it was pumped over Riesling stems and skins. Pressed after 3 days to tank. Rosemary added for 1 week prior to bottling. A small amount of juice was added for an aimed pressure of just over 1.5bar. 10 ppm total sulphur added at bottling.
Grape Juice and bubble gum aromatics. Light spritz on the palate, with high acid and slight tannin. Visions of plum floating through your mind on the finish.
Cases Produced: 31