Available exclusively at Pilgrimme on Galiano Island.
The fruit was whole bunch direct pressed in an open system press. The juice was drained into an open top vessel to settle overnight. The next day the juice was racked with full solids into neutral barrels where it fermented with ambient yeasts. The wine remained in barrel for secondary fermentation and sat on lees for 6 months before being bottled unfined and unfiltered with a small dose of sulphur.