Introducing our Glou Glou wine, a delightful blend crafted at our winery in Prince Edward County. This unique wine is a co-fermentation of Vidal, Cabernet Franc, and Gamay Noir grapes, resulting in a light, juicy, and dry rosé-like character. Composed of 77% Vidal and 23% Gamay Noir, we fermented the juice on Ripasso Merlot skins, achieving a harmonious balance of sweet and sour flavours.
Our Glou Glou wine offers a light and juicy experience reminiscent of dry rosé. The aroma evokes a bag of Jolly Ranchers, making it a delightful first sip of the day. Perfect for summer sipping, this wine is a treat for all wine enthusiasts.
Grape Blend: 77% Vidal Blanc, 23% Gamay Noir, Fermented on the Skins of Pressed Merlot
SO2 @ Bottling: 11mg/L
Residual Sugar: 2g/L
Our goal was to create a red wine that complements our natural/raw wine portfolio. Initially, we considered a carbonic maceration style red, but it would compete with our pet-nat release. Instead, we opted for Clarete, a wine made by co-fermenting white and red grapes for lighter, more approachable reds. To hit our Glou Glou target, we used available grapes, creating a unique blend of 77% Vidal and 23% Gamay Noir, fermented on Merlot skins. The wine has evolved from fruity and fun, to vegetal, and back to fruity and fun again, embodying the "Glug Glug" spirit – a wine you can't help but enjoy in one go.
Food Pairing Suggestions:
- Spanish tapas such as Patatas bravas, pan con tomate, or croquetas
- Paellas, arroces and other Spanish rice dishes
- Grilled meats like chorizo or churrasco
- Seafood dishes
- Best served chilled Ideal temperature: 8-10°C