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Crafted in the spirit of experimentation, our foray into this style of winemaking blends our thirst for innovative fermentation with our focus on sustainability.
Piquettes are popping up across our country’s winegrowing regions – and for good reason. They are simply delicious and boast the refreshing, effervescent character of a lightly sparkling wine but in a unique, lower-alcohol style. They are also a nod to our desire to make the most out of every drop of the fruits of our labour.
Made by re-fermenting our grape skins and stems after first pressing, these were the refreshments of choice for French agricultural and vineyard workers looking to quench their thirst but still carry on with their work. Think wine but dialed back a touch.
Pink peppercorn in colour, with a slightly cloudy and effervescent character, a result of secondary fermentation in bottle - this “farmhouse-style” wine beverage is fun and funky. Aromas of cherry, custard and raspberry yogurt are complemented by red licorice and floral notes.
The palate is refreshing and ever so moreish with flavours reminiscent of a raspberry, kettle-soured beer, eucalyptus, strawberry jam and baked danish. The perfect drink for Spring - we plan to enjoy this park side, poolside, beachside, etc..
Our “Pinot Piquette” was crafted by taking the gently-pressed grape skins and stems of our Rosé-destined Pinot Noir and Pinot Meunier, rehydrating them with water for a couple of days and pressing them again.
The resulting juice was fermented in both stainless steel tanks and aged barrels to produce an interesting, cloudy beverage that is reminiscent of skin contacted wines. The wine is bottled while still fermenting to capture a small amount of natural effervescence.
7.5% alc/vol. Drink well-chilled and during the sunshine season. Cheers!