A littleswitch upmove.

We pressed the first pick of Tannat together with Vidal Blanc, Petit Manseng and Chardonel, then let the juice ferment with native yeasts.

We set aside some of that active fermentation for the later Tannat pick in What’s That? The rest became What’s This?, completing malolactic conversion and spending ten months in neutral oak before filtering and bottling.

44% Vidal Blanc · 22% Petit Manseng · 19% Chardonel · 15% Tannat

We pressed the first pick of Tannat, then pressed the other grapes into its fermenting juice. The wine fermented with native yeasts, completed malolactic conversion and spent nine months in neutral Burgundian barrels. We bottled it with a little residual sugar.

32% Vidal Blanc · 29% Chardonel · 29% Tannat · 6% Petit Manseng · 3% Traminette · 1% Albariño

What’s That? starts with the same early fermentation as What’s This?: first-pick Tannat pressed together with the white grapes.

When the later Tannat pick arrived, we let those grapes soak with their skins and added some of the already-fermenting juice. The wine completed malolactic conversion, spent about ten months in neutral oak and was bottled unfiltered.

63% Tannat · 19% Vidal Blanc · 9% Petit Manseng · 9% Chardonel

We pressed the first Tannat pick from Dutchman’s Creek, then pressed the other grapes into its fermenting juice. The later Tannat pick from Hillsborough joined that fermentation, with a quarter of that second pick left in whole clusters. Native yeasts, full malolactic conversion and ten months in neutral Burgundian barrels completed the wine.

83% Tannat · 8% Vidal Blanc · 7% Chardonel · 1% Petit Manseng · 1% Traminette