Breakfast in the Vineyard Small Mini-Pouch 6 Pack (187mL*6)
Breakfast in the Vineyard Small Mini-Pouch 6 Pack (187mL*6)

Breakfast in the Vineyard Small Mini-Pouch 6 Pack (187mL*6)

$30.00

Tastings Notes:  

Light, and juicy, not acidic, drinks a bit like a dry rose.  It smells like a bag of jolly ranchers and it's the perfect first sip of the day.  

Winemaking Notes:

Co-fermented Vidal, Cabernet Franc and Gamay Noir

62% Vidal

14% Cabernet Franc

24% Gamay Noir

11.5% Alcohol

Leading into harvest, we build a general framework or game plan of what we would like to make.  The conversation last year was centered around creating a red wine style that fits into our natural/raw wine portfolio.  Our initial idea was to do a carbonic maceration style red (think Beaujolais nouveau), but we decided it would compete with our pet-nat release.  The timing is about the same, and frankly, that is enough of a time crunch).  I have also made carbonic wines before, and part of the deal is we try to push the limits of our knowledge and see what happens; making another one was not going to do it for me.  It was at this time that I stumbled on Clarete.  That is where we co-ferment white and red grapes to make lighter, more approachable reds.  Cool.  Problem solved.
 
BUT...  
 
We weren't too sure if that would hit our Glou Glou target.  We wanted to make something that is just juice and makes us want to Glug Glug (the English translation of the very traditional French term Glou Glou).  We had some ideas, but we still were not sure.  We also had no idea what fruit we were going to use, and the harvest was very random.  Some things showed up, some things didn't, some things showed up when they weren't supposed to, some things showed up as a surprise, and some things showed up that we weren't expecting at all.  But in all the chaos, we did what we do best.  We improvised.
 


As harvest progressed, we flushed out our game plan for how to make our Glou Glou.  We would take a bin of Cabernet Franc, split it between three separate bin's and top it up with Vidal juice from another vineyard.  So, that's what we did.  Then it got cold (and we do 90% of our ferments outdoors).  During fermentation, when a wine gets too cold, it doesn't ferment.  It also doesn't extract any colour from the skins.  It just sits there and makes me nervous (because it can spoil).  In the meantime, we had Gamay Noir that we didn't have a plan for, but it had great colour and fruit so we decided to blend it in.

It has gone through a bit of an evolutionary circle.  It started out fruity and fun, got really vegetal, and now it is fruity and fun again.  The definition of Glug Glug.