What we are exploring
Yeast selection
Yeast plays a bigger role than most people expect.
Different strains shape aroma, texture, and how a fermentation finishes—whether that’s clean and mineral, or more expressive and fruit-driven.
We test different yeasts across batches to understand how each one changes the final wine or mead.
Honey in fermentation
Honey behaves differently than grapes.
It brings aromatics and texture, but very little natural acidity—so balance has to be built more deliberately.
In our meads and pyments, we’re constantly adjusting how honey is used alongside grapes to find that balance.
Cool-climate fruit
Prince Edward County fruit comes in with naturally high acidity and lower sugar.
That gives us freshness and structure to work with, but it also means every decision—timing, fermentation, and finishing—has a bigger impact on balance.
We lean into that tension rather than trying to smooth it out.
