For this blend, we added 500 lbs. of Syrah grapes from northeast Texas and 500 lbs. of Sangiovese grapes from Midland, Texas to eighteen month old 100% spontaneously fermented beer from our 2016 coolship season.
We chose these two particular grape varietals due to the contrasting nature of the fruit. According to our Head Brewer Averie Swanson, “We wanted to create a blend that exhibited the darker fruit and pepper notes of the Syrah with the brighter cherry and more perfumey character of the Sangiovese. The eighteen month old SPON lent an underlying funky canvas that held space for the expression of the grapes.”