2021 Celery Diversion
We ship in quantities of 4, 6, 8 or 12 bottles. Flat rate shipping is $29 in BC and $35 for rest of Canada. Mix and match is totally cool.
‘‘There's a big difference between winging it and seeing what happens. Now let's see what happens.’’ – MacGruber
In every vintage we make plans. We make crop estimates from the vines we grow, we make agreements to purchase fruit. Different fruit sources are destined for different fermentation vessels and different styles of wine. In every vintage we are challenged by changing circumstances. Will all the fruit we expect arrive? Will a new fruit source manifest to make up for something that didn’t come through? There is a little (or large) logistical dance we do with the arrival of fruit and as plans begin to change we start to diverge from the plan and maybe have the chance to do something unexpected.
The Celery Diversion is always unexpected. That’s why it works. It catches you off guard. It gets you when your defenses are down. And before you know it...
One word KFBR392
Winemoji 🎾
Specifications
- Alcohol 10.7%
- Acidity 5.400 g/L
- Aging Aged 7 months in used French oak puncheons
- Bottling Date April 25, 2022
- Country Canada
- Farming Conventional
- ph 3.76
- Producer Rigour & Whimsy
- Region Oliver, BC
- Residual sugar 1.95 g/L
- Sulfites Added 50.00 mg/L
- Type Orange
- Varietal 100% Sauvignon Blanc
- Vintage 2021
- Winemaker Costa Gavaris
Winemaker Notes
The winemaking logistics of this wine are the inspiration for the name. We got to see what happens with a new-to-us grape variety and also tried using a different fermentation vessel that we had not used for amber wine before. These two tons of Sauvignon Blanc fruit were a ‘‘definite maybe’’ from the grower; they had to see if they had enough crop to fill their own bins first. Then it was a no. And then, very suddenly, a yes. The fruit was already picked, and could be delivered by 4pm.
It is extremely unusual (i.e. has never happened) for us to accept fruit sight unseen, and picked into someone else's picking bins. But, we have wanted to work with Sauv Blanc for skin contact since drinking a mesmerizing bottle of Sepp & Maria Muster’s Erde. So, we went for it. The 4 picking bins arrived a little later than agreed on. One of the bins was clearly already fermenting, probably from being stuck outside in the warm weather.
We got to processing right away, de-stemming the fruit into 2 macrobins. This was also a first for us, as we have previously only made red wines in macrobin, while all our orange wines were fermented in stainless steel tanks. The juice fermented and macerated on skins for 2 weeks. This was a very fast ferment due to the already fermenting picking bin, so much of this time was post fermentation maceration. It was then racked into 2 older puncheons where it rested for 7 months before bottling unfined and unfiltered. Hope you enjoy this little adventure in straight-up winging it!