The grapes for our 2023 Roussanne were harvested on September 19, 2023, at 3.26 pH and 19.7° Brix. This high-acid, lower sugar chemistry is perfect for the use of our concrete egg for both fermentation and aging. Concrete vessels allow for the expression of absolute purity of fruit, with no flavors being added or altered by the vessel itself (unlike new toasted French oak barrels for example). Concrete also seems to support or highlight minerality in a wine, especially with a grape like roussanne, which is known for its mineral character, particularly when grown in cooler climates.

After harvest, the grapes were pressed and the juice allowed to settle in a stainless steel tank for 24 hours before being racked into the concrete egg. As with all wines from Troon, no additives, acid or sugar adjustments, enzymes, or sulfur additions were used at crush. Primary fermentation occurred spontaneously with indigenous/native yeasts and bacteria, and the wine had a long, cool fermentation, which didn’t finish until March of 2024. The wine remained aging in the concrete egg until it was racked to a tank just before being bottled in late August 2024, unfined and unfiltered, with a small amount of sulfur added.