Nate Wall’s Winemaker Notes

Our “Glou-Glou” wine is made using “carbonic maceration,” where whole clusters of picked fruit are placed in a stainless steel tank along with dry ice to introduce carbon dioxide then sealed up for two weeks. This process encourages a fermentation-like enzymatic reaction within individual berries, converting sugar to alcohol in the absence of oxygen, resulting in light-colored, low-tannin, fruit-forward wines, often delicious served with a slight chill.

The Troon Vineyard 2024 Glou-Glou is a co-fermentation of 52% cinsault and 48% grenache. Both grapes were harvested on September 21, 2024, and added to the same stainless steel tank for two weeks of carbonic maceration. The tank was then opened and foot-treaded to initiate spontaneous alcoholic fermentation, and it was pressed off later that same day and returned to a stainless steel tank to finish fermentation. After resting on its fermentation lees for several months, the wine was racked to a different tank, and a small amount of SO₂ was added. The wine was then bottled unfined and unfiltered.