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.
With a slightly cloudy and effervescent character, a result of secondary fermentation in bottle - this “farmhouse-style” wine beverage is intended to be light and fun. Big aromas of cherry jolly rancher, raspberry bush and blackcurrant are accented by red licorice and rhubarb/apple crumble notes. The palate is refreshing and ever so moreish with flavours reminiscent of a raspberry kettle-soured beer, blackberry jam and cardamom spice with a hint of nutmeg, baked cherry danish and sweet licorice nibs. The perfect drink for the sunshine season!
WINEMAKER'S NOTES:
9.5% ABV
Our “Pinot Piquette” was crafted by taking the gently-pressed grape skins post red wine fermentation, rehydrating them with water for a couple of days and pressing them again. The resulting juice was fermented in old Pinot Noir barrels and aged in stainless steel tank to produce a uniquely cloudy beverage that is reminiscent of skin-contacted wines. The wine is bottled while with a small amount of sugar to capture a secondary bottle fermentation and create small amount of natural effervescence. Drink well-chilled.
