Parlan Wines Nadurra Skin Contact L’Acadie Blanc (750ml)

100% L’Acadie Blanc from Travis’ estate vineyard in Clarence, Nova Scotia. Hand harvested at an average of 23 brix, over 7 days, and pressed using a compound method. This refers to the days harvest being stomped under foot, but allowed to stay in contact with skins, and then each subsequent day the new harvested fruit was piled on top and stomped again. On Day 3, they began draining the free run juice directly to barrel. This gave time for skin contact and extraction.  On day 8, they began pressing the skins gently over 3 days in their wooden basket press to barrels for primary wild ferment. Fermentation took 21 days to complete to dryness. The wine rested all winter on full lees with stirring every week. In spring as the wines warmed up naturally, wild malolactic fermentation began, and completed in 19 days. The wines were allowed to naturally settle, and then were racked to stainless steel in August where they continued settling, and bottled without fining or filtration and no sulphite in November. The pressing approach for this wine gives a broader texture, more extraction and pushes the boundaries of L’ Acadie Blanc.