The Edge of Chaos is a co-ferment of Cabernet Sauvignon, Cabernet Franc, and Petit Verdot from a single vineyard in Osoyoos, part of the esteemed Sekhon Family Vineyards. This wine represents the beginning of what we hope to be a long relationship working with fruit grown with care by the Sekhon family. This is the first crop from these young vines. Often winemakers might use this to make a rosé, but that’s not really our thing. Instead, I looked for inspiration elsewhere. This wine imagines what Bordeaux might have tasted like in the 70’s – before more modern viticulture and winemaking started to push ripeness and alcohol steadily upwards.
The slight hitch in this plan is that I have not tasted 1970’s Bordeaux. So this wine aims at an idea based only in my imagination – a fresher, brighter Bordeaux blend I wish existed, and now it does.
We destemmed and fermented whole berries in macrobin. After a 3 week maceration we pressed and settled overnight and then racked into older puncheons and barriques. It rested for 5 months in barrel and was bottled in April unfined and unfiltered.
Cabernet Sauvignon 27%, Cabernet Franc 17%, Petit Verdot
- Residual Sugar: 0.65 g/L
- pH: 3.80
- Acidity: 6.000 g/L