We love the Touraine rouge cuvée wines from the Loire that are typically served as bistro wines in Paris, and refer to them as inspiration for our “Béton” blend. We attribute the success of our red blend, now in it’s eighth vintage, to the desire of so many to have an intriguing and food friendly, yet never overly heavy or boozy red wine as a mainstay at the dinner table.
With the winemaking for the “Béton,” we independently fermented most of the components, including two carbonic fermentations (the Methven Gamay and one of the Cabernet Franc ferments in stainless) and three other fermentations with varying whole cluster components (Serra Cabernet Franc and Serra Côt, as well as the anchor Quady Eevee vineyard Cabernet Franc.) This allowed us to create a balance between the fruity carbonic wine and more nuanced and finessed traditional fermented wine.
- Division Wine Co.