This one is actually a blend of two grapes with beer. We did a sort of “pied de cuve” with Pinot Gris, where the juice was allowed to ferment slightly and give the wild yeast a chance to build a bigger population before blending them with saison in oak. Separately, we blended Semillon juice with saison and aged it in oak as well. After a few months fermenting to dryness, they were brought back together in stainless and left to develop before bottle conditioning. The result is saison character on the nose, and juicy, fullness on the palate. We get notes of stone fruit and apple, pear and citrus, with enough minerality to keep it drinkable saisonish.