The fruit was gently destemmed with 20% whole bunches on stems included in the ferment. We had started a pied de cuve yeast in the vineyard a week prior, after the fruit cold soaked for a couple of days, we added the wild yeast from Stoneface into the tank to kickstart fermentation. After an 14 day maceration the juice was pressed directly into neutral barriques and puncheons to finish fermentation. After both primary and secondary fermentation were completed we added approx 25ppm of sulphur. After an 8 month elevage the wine was racked once to tank for bottling, unfined and unfiltered in May.
Nose: saskatoon berry, jasmine, hibiscus, alpindon cheese, fresh oregano
Palate: bing cherry, pomegranate, fresh beets, pink pepper, violets