Pét Nat White, 2021

32% Gewürztraminer, 30% Sauvignon Blanc, 29% Viognier and 9% Riesling.

The various grapes were harvested through late September and early October of 2021. Fruit was destemmed and fermented on skins for 6 to 10 days before being pressed and put to a temperature controlled tank. We fermented this wine slowly for great aromatics. The ferment was slowed down and halted when the Brix read just under 1. The wine was bottled at a dissolved carbon dioxide level of 2480 mg/L with 6-7 g/L residual sugar. By early 2022 (or New Year’s!) light, gentle bubbles will develop.

A lightly aromatic wine with a savoury note from in-bottle yeast aging and time on skins. Exotically spiced — notes of Guava, kiwi and nectarines — on the nose with a savoury and lightly effervescent palate. This is a living wine and it will change as it ages and finishes fermentation in bottle.