As the bottle mentions, this fabulous tipple was created by Michael Bartier, Matt Dumayne and consultant winemaker Alberto Antonini at the Okanagan Crush Pad and has been “..fermented using wild yeast and raised in concrete.”
Okay, so let’s talk about that. What’s so special about concrete? Many vintners like to use them because the thick walls make it easier to keep the temperature stable and in addition, the shape of the egg encourages a more consistent and fuller mouth feel.
WSET Very Good plus – complex, precise, clean and beautifully balanced. Do yourself a favour – buy this.