This wine has the earthy notes I am learning St. Laurent likes to show and also the juicy fruity lifted tones that come from a carbonic maceration.
Luke’s note on winemaking: “I was trying to decide what to do with it and I decided that I did need to create a little bit of flavor with it. During the ferment I thought I needed something to give it that little extra push. So that’s when I decided to do carbonic. I did 33% carbonic in 2019. Probably the hardest thing to do is not be anxious about your ferment. Because that’s when the grapes are the most fragile is right before it kicks off. You could get spoilage yeast, any number of things could happen. So that was kind of a little bit of a leap of faith.
Every year is all about experimenting with what you can.”
This wine was allowed to ferment natively and aged in a neutral oak puncheon and two stainless steel drums.
110 cases produced.