The Saint & Scholar vineyard makes for a beautiful, spectacular backdrop for our makers. North facing and particularly hilly, you’ll see the fluffiest of fluffy clouds float above as the sun sinks across the valley, making you want to stay long after the day is done. The juice is rested for a few days then allowed to ferment with a full array of milky looking solids to create shape and texture on the palate. This takes about a week, after which the wine is racked and the yeast in the wine that created the ferment are released back to the wild. The wine now remains cloudy for another 3-4 months, the suspended yeast washing and cleansing the wine of its phenolics, slowing shaping it into white wine. In time the lees which have protected the wine, fall and a little sulphur is added to protect the wine and then is prepared for bottling.