Therianthropy Mouflon 2023

This is Ontario at its most wild and electric. For this iteration of Mouflon, David co-ferments Viognier, Chardonnay, and Marsanne from the singular soils of Bock Vineyard, letting the whole clusters soak on their skins and stems for a full seven months in small flexi egg-shaped tanks. He ended up getting a sort of kaleidoscope wine. It smells like mango lassi, passion fruit, and sun-warmed banana bread, with a crazy, beautiful undercurrent of pansies, sage, and pink peppercorn. The palate is a vibrant, savoury counterpoint: cucumber freshness, hay bale, garlic scape, and a bright zip of tangerine and lemon zest. Fun orange!