“I love going the wild ferment route,” says Natalie Spytkowski, “especially with reds.” And with that, she poured a tasting of the 2007 Reserve Merlot: a two barrel, 50-case production that spent 13½ months in two barrels (1 new and one “seasoned”) – fermentation only took 3 weeks to ferment out dry. Natural fermentation means that no cultured yeast is used, the winemaker just waits for the natural yeasts that exist in the vineyard and cellar to begin fermenting the grapes naturally. Natalie said the longest she ever waited is 5 days for any of her experiments in the natural world, “they’ll go sooner or later, it’s just a matter of time and patience,” she said. Now that you know how, it’s time to know what you’re getting yourself into. The nose has a lovely chocolate-cherry-liqueur note (a natural oxidative quality for natural fermentation I am told) with black cherry and framboise also taking up residence in the olfactories. The flavours are big on cherry, some cocoa, toasty oak, a bit of smoke and great spices. There’s also a little grittiness on the tongue from the tannins. Given a few years of respite in bottle that should smooth right out. Only 28-30 cases remain, and I’m told that despite the price, it is quickly selling out. Price: $40.00 – Rating: *****