In any given vintage, we rely heavily on Chardonnay and Pinot Noir as the cornerstone of our traditional method sparkling program, and the latter is often the most scarce of the two. Exceptional circumstances are required for us to consider using these grapes for other styles, even on the smallest scale. In the fall of 2017, a combination of widespread enthusiasm for the 2016 Pinot Meunier offered to BB Club members and a healthy growing season with the necessary heat units to create a red wine to our standards (naturally, without chaptalization) convinced us to draw off a small amount to craft this unique wine. As is sometimes customary with great Burgundian wines, the stems were left intact during a fermentation of whole clusters and in place of mechanical crushing, a “pigéage” was employed; the traditional process where the grapes are stomped down in open vats by foot. The pigéage was performed by owner Devon McConnell-Gordon and her son Harris. From there, the winemaking journey was in keeping with our most natural offerings, with an indigenous fermentation, as well as no fining nor filtration.