Grape Crush:  Goodtime
Grape Crush:  Goodtime
Grape Crush:  Goodtime

Grape Crush: Goodtime


Grape Crush x Traynor

Glou-Glou! Co-fermented with 62% Vidal, 24% Gamay, and 14% Cab Franc, goodtime.jpg is beyond crushable with hints of blueberries and tart blackberries. It's so alive, the first glass is practically sparkling. Chill a bottle before you head to the island to watch the sunset or keep in an ice bucket for your backyard hangs.

Label by Paul Johnston 

Winemaker's Note:

Our goal was to create a red wine that fits into our natural/raw wine portfolio. Our initial idea was to make a carbonic maceration style red, but we decided it would compete with our pet-nat release. Therefore we decided to go with Clarete, a wine made by co-fermenting white and red grapes to make lighter, more approachable reds. However, we still weren't sure if that would hit our Glou Glou target. So we improvised, we used whatever grapes were available and ended up creating a unique blend of 62% Vidal, 14% Cabernet Franc and 24% Gamay Noir. The wine has gone through an evolutionary circle, started fruity and fun, got vegetal and now it's fruity and fun again, hence the name Glug Glug which means a wine that you just want to drink up in one go.


Food Pairing Suggestions:

  • The light and juicy character of the Glou Glou wine makes it a perfect pairing for Spanish tapas dishes, such as Patatas bravas, pan con tomate, or croquetas. The wine's bright acidity and fruitiness complement the flavours of these dishes and cut through the rich and oily textures.
  • The wine's fruitiness also pairs well with paellas, arroces and other Spanish rice dishes. The acidity in the wine helps to balance out the rich and savory flavours of these dishes, making for a harmonious pairing.
  • Its softness and fruitiness also pair well with grilled meats like chorizo or churrasco, the acidity and fruitiness balance the spicy and rich flavours of these meats.

The wine's acidity and lightness also make it a great pairing for seafood dishes. The acidity in the wine helps to cut through rich and oily flavours, while the fruitiness complements the flavours of the seafood. 


Serving Suggestions:

  • Best served chilled
  • Ideal temperature: 8-10°C