Switching things up is kinda the norm for us.  While we may live what we had done in the past, if we have an idea of how to make a wine better then that’s what we do.  In the past when we have made Red Pet-Nat, it was always a 100% red grape ferment.  

They’ve always been delicious, but we had an idea this year.  How about we co-ferment white wine juice (in this case Vidal Blanc) in roughly the same quantity of red grapes (in this case Pinot Noir and Gamay Noir).  

Why did we do this?  We wanted to drive more of the fruit flavours, improve the acidity and make the wine less serious and more chugable.  Mission accomplished.  Almost like cherry bubblegum that you drink!

55% Vidal Blanc, 25% Pinot Noir, 20% Gamay Noir  

11.6% Alcohol