The Merlot comes from Magpie Springs in the Hope Valley. It has sandy soil and is at the top of a hill near the ocean with strong ocean winds sometimes. The vines are 25 years old and VSP trained and spur pruned. Derived from the French word for “prick” or “prickle,” which describes the drink’s slight fizz, Piquette dates to ancient Greek and Roman times, when it was known as Lora. Made by pouring water over fresh pomace and was traditionally given to slaves and field workers. In France, Piquette is said to have been the preferred drink of vineyard workers at the lunch table, as its low alcohol encouraged post-lunch productivity rather than an alcohol-fueled stupor. After pressing our best merlot the pomace (grape skins) are put back in a fermenter and covered with water and allowed to ferment for 4 days, to extract the remaining sugar and flavour. The wine was drained away from the skins and dosage with a fermenting merlot juice and bottled. After six months in bottle the wine was discouraged. – Lucy M

*Formerly Lucy Margaux