A savory nose showcasing some of Syrah’s meaty characters alongside blueberry, raspberry, forest floor, brut cider, and garden herbs. A great pairing for charcuterie.
 
Farming: Organic, Unfined/Unfiltered, Low SO2 added
The chardonnay was direct pressed, and the Syrah was placed whole cluster to float in the juice, hence the name lavalamp. This is a somewhat obscure vinification technique referred to in France as "flottaison” (flotation) or “trempouiller” (to dip, to soak). At near dryness the fruit was pressed off and wine sent to barrel. Due to a slow somewhat tricky ferment, 10 ppm of SO2 was added at barrel down to help the Sacharomyces yeast finish their job. One puncheon and one barrel was produced. No other additives.