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!
Partially fermented Sauvignon Blanc and Muscat skins were mixed with water for 4 days before removing the skins. A small addition of acidic wine was added to bring the piquette into balance. An addition of about a cup of Rhubarb juice was added. 3 bundles of Lavender were added to the wine for 3 days. Bottled with an addition of juice to create a carbonation of 1.5 bar. 10 ppm total sulphur added at bottling.
Sour lavender soda on the nose with wisps of rhubarb. Slightly spritzy with high acidity, fresh citrus and rhubarb and lavender flavours.
Cases Produced: 21