Free Form was made from Chardonnay and Sauvignon Blanc grown in Summerland. The wine came together in an unconventional way with no commercial yeasts, enzymes, or SO2 used. Matt Dumayne and David Scholefield let the wine choose its own path and monitored it to ensure it completed the journey. Grapes were harvested mid-October, destemmed into stainless steel tanks, fermented with native yeasts with two daily punch downs. After full malolactic fermentation and eight months of skin contact, Free Form was pressed. The results: bright lemon/hay hue with fresh notes of straw, flint, and mineral aromas overlapping with vibrant tropical fruit. Fine integrated tannins carry amazing purity of fruit with delicate acidity and a complexity only found in natural winemaking. A textural sensation.