PINARD ET FILLES

2022 HONEY MOON

This wine is a blend of two of their historic cuvées, Frangine and Vin de Jardin. The former is made from La Crescent, fermented and aged on skins for four months. The latter is made from Frontenac Noir, Gris, and Blanc, partially direct pressed, partially macerated in amphora, and partially carbonically macerated. The finished wine is roughly a quarter of each variety making for something between white, red, rosé, and orange wine. It was bottled unfined, unfiltered, and without SO2.

2021 ROYALE

Frederic believes this is the greatest red wine he’s ever made from hybrids. It is made from Marquette, a complex hybrid developed in Minnesota by Peter Hemstad and James Luby. It was first created in the late eighties but only became commercially available in 2006 after extensive trials. It’s cold hardy down to -29oC and resists downy mildew, powdery mildew, and botrytis with relative ease. Even Jancis Robinson seems to believe in the potential of this variety thanks to its Syrah-like spice. After a moderate maceration on skins the wine is pressed off into 228L barrel for élevage. It is bottled unfined, unfiltered, and without SO2. 11% ABV

This wine is made from Le Crescent, a complex hybrid developed in the 80s in Minnesota but not released commercially until 2002. One of its parent grapes comes from a hybrid created by legendary grape breeder Elmer Swenson from Muscat of Hamburg which retained its stunning aromatic intensity. It can survive temperatures as low as -38º. The grapes were fermented and raised on skins for a total of 100 days before being pressed off to complete élevage. It was bottled unfined, unfiltered, and without SO2. 12.8% ABV

2020 CIEL OUVERT

This wine is made from Frontenac Blanc, the white skinned mutation of Frontenac. The grapes were whole-cluster pressed into barrel for fermentation and élevage. As an ode to the Jura, Fred decided to leave the barrels un-topped, allowing gentle oxidation, and concentrating the flavours. It was bottled unfined, unfiltered, and without SO2.

2021 PINOT NOIR EN EQUILIBRE

This wine is only made in the best vintages; the last time all the climactic factors aligned was in 2017. The organic grapes come from their farm in Magog. Vitis Vinifera is particularly challenging to grow here so unprecedented care must be taken to avoid disease and ensure ripeness. The grapes are destemmed and fermented in open top tank for four weeks before being pressed off into barrel. After élevage the wine is bottled unfined, unfiltered, and without SO2.

2021 CHARDONNAY VOL AU DESSUS DU COUCOU

This wine is only made in the best vintages; the last time all the climactic factors aligned was in 2016. The organic grapes come from their farm in Magog. Vitis Vinifera is particularly challenging to grow here so unprecedented care must be taken to avoid disease and ensure ripeness. The grapes were direct pressed into neutral 228L barrel for both fermentation and élevage. It is bottled unfined and unfiltered without SO2.

2021 FRANGIN

This wine is made from Frontenac Noir (30%), Marquette (50%), and Petite Pearl (20%). Whole-clusters were fermented semi-carbonically for three weeks. Fred avoids pump-overs and punch-downs, preferring a gentle infusion style extraction. The wine is then pressed off into 228 and 400L barrels for a modest élevage. It was bottled unfined, unfiltered, and without SO2.

2021 NUANCE DE GRIS

This wine is made exclusively from Frontenac Gris, the pink skinned mutation of Frontenac Noir first observed by Peter Hemstad in 1992. The grapes are gently pressed directly in 400L neutral barrel for fermentation, malolactic conversion, and élevage. It is bottled unfined and unfiltered without SO2. 12.2% ABV

2021 PICNIQUETTE

This piquet is made by refermenting Frontenac Gris and Le Crescent skins in water in stainless steel tank. It is then blended with cider and a little wildflower honey for secondary fermentation in can. It is released without added SO2.  7.5% ABV

2020 FRANGIN

This wine is made from Frontenac Noir, Marquette, and Petite Pearl. Whole-clusters were fermented semi-carbonically for three weeks. Fred avoids pump-overs and punch-downs, preferring a gentle infusion style extraction. The wine is then pressed off into 228 and 400L barrels for a modest élevage. It was bottled unfined, unfiltered, and without SO2. 12.5% ABV

2020 FRANGINE

This wine is made from Le Crescent, a complex hybrid developed in the 80s in Minnesota but not released commercially until 2002. One of its parent grapes comes from a hybrid created by legendary grape breeder Elmer Swenson from Muscat of Hamburg which retained its stunning aromatic intensity. It can survive temperatures as low as -38o. The grapes were fermented and raised on skins for a total of 100 days before being pressed off to complete élevage. It was bottled unfined, unfiltered, and without SO2. 12.8% ABV

2020 VIN DE JARDIN

This cuvée all three expressions of the Frontenac Grape: Rouge (40%), Blanc (30%), and Gris (30%). The grapes were partially whole-cluster fermented for semi-carbonic maceration, partially direct pressed into amphora, and partially foot-trod and fermented on skins. After a short élevage the wine is bottled without fining, filtration, or SO2. 11% ABV

2019 CIEL OUVERT

This wine is made from Frontenac Blanc, the white skinned mutation of Frontenac. The grapes were whole-cluster pressed into barrel for fermentation and élevage. As an ode to the Jura, Fred decided to leave the barrels un-topped, allowing gentle oxidation, and concentrating the flavours. It was bottled unfined, unfiltered, and without SO2. 12.5% ABV