Using a technique from Daniel Sage, Anders submerges whole Syrah grape clusters in the free-run, unfermented juice of Syrah and Viognier (50/50). The skins from the clusters lightly macerate the free-run juice, which is then extracted and rested in tank on its own, while the whole berries are pressed for a different wine. The result is a nearly translucent red that has the soul of a white wine, with brisk acidity and the whisper of blackberry and cracked pepper. Serve chilled, enjoy the mystery.
Anders Frederick Steen - Cette Main Légèrement Serrée M'a Laissé Perplexe 2017
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