To create the experimental bottling, winemaker Kathleen Inman added grapes to a fermentation tank, stems and all, and covered it with dry ice for an oxygen-free environment. The juice created by the weight of the berries was pumped back over the grapes four times a day, using only the wild yeasts that were present for fermentation. After 30 days of the regimen, the grapes were so full of carbon dioxide that they exploded like Pop Rocks, Inman says. Then, they were pressed, and the wine was aged in oak barrels.
Although Inman has no plans to do another bottling until she finds a less labor-intensive method, she is pleased with the result. "I love this wine because it's as savory as it is fruity," Inman says. "People think it will have Jolly Rancher fruit flavors, but after 15 months in neutral barrels, it has a lot of baking spices and a resinous pine character."