Started in 2018 when we realized that the native elderberry trees on our Hilt Estate had massive crops. We decided to try to make an elderberry/grape wine.
We fermented about 30 gallons of this pinot noir/elderberry creation and aged it in a small 114L barrel.
After a year of ageing, we found the wine to be beautiful and aromatic, but it lacked something...a spark.
It was a very busy time in the history of the winery with our movement into our new home at The Hilt.
We fermented about 30 gallons of this pinot noir/elderberry creation and aged it in a small 114L barrel.
After a year of ageing, we found the wine to be beautiful and aromatic, but it lacked something...a spark.
It was a very busy time in the history of the winery with our movement into our new home at The Hilt.
I asked Cary to take over the finishing of the Vermouth and the rest is history. Cary has taken this small project to a whole new level and we now create about 75 gallons of dry (under 6g/L) red vermouth every other year. Cary adds about 28 to 30 different botanicals to this wine and the finished product is aromatic and unforgettable. We enjoy it on the rocks or in equal percentages with our Pet Nat of Pinot Noir. - Matt Dees Winemaker @JONATA / The Hilt / The Paring