Dave & Koen put their heads (and hearts) together and decided to embark on a sparkling journey. They knew it was never going to be a commercial venture per se but one built out of passion, experimentation and a whole lot of fun. The biodynamically farmed Tatachilla Road Block became the source of this inaugural release. As Koen said it best, drinking it is like driving a 1968 Mini Cooper S series in bright yellow with the Belgium flag on the roof. Let’s take Koen’s word for it!
The fruit was picked in mid-February and fully destemmed, then lightly crushed and fermented in open-top stainless-steel fermenters without any addition. A small portion of the juice was set aside and chilled down to add prior to bottling for a natural secondary fermentation. The grapes started fermentation for two weeks on the skins but without any manipulation, then were pressed back to stainless-steel to finish fermentation and for aging. The wine spent five months in tank before it was bottled without fining, filtration or sulfur with a bit of the unfermented juice for a natural secondary fermentation. After two months of fermenting/aging in bottle the bottles were disgorged.