In June 2013, the Benjamin Bridge team traveled to Champagne to learn more about a then-emerging generation of grape growers remodelling the Champagne landscape with low intervention wines and terroir-highlighting practices. Back in Nova Scotia, on October 9th, we harvested a small section of our oldest and most celebrated Chardonnay parcel on the upper south-facing slopes of the Gaspereau Valley to create an experimental wine with truly distinct features. Wild fermented and aged in a rare 300l barrel made of lightly toasted oak from the Vosges forest in France, a sample of the indigenous fermentation was selected to later perform the secondary fermentation using the same wild strain, as well as natural sugars from the same grapes and parcel.