A 50/50 blend of Gamay and Blau from Four Mile Creek. Both varieties were picked early to ensure upfront electric acid and a salinity that keeps the wine angular and restrained. The grapes were destemmed straight into the press and left to macerate for an hour or so before being pressed directly into stainless steel for a closed top fermentation. After primary fermentation the wine was racked into stainless for a 5 month elevage before blending. Naturally fermented, unfined and unfiltered. 
Strawberries and cream, tart rhubarb, hay, salt.