What’s That?

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