Small, whole, wild, lowbush blueberries from Maine pushed into Burgundy territory through the use of a French yeast, classic vinifera wine-making processes including malolactic fermentation and aging in an oak barrel.  This blueberry wine is bursting with fresh blueberry aromas and flavors and is loaded with antioxidants and vitamins: over a pound of these blueberries are in each and every bottle of the wine!  As with all our wines, no added tannins, no must adjustments by chemical additives to alter the flavor of the wine. Enjoy this deep dry red wine as you would any Pinot Noir. Will age well.

Our BLUE (dry blueberry) is made thus:
5.5lb/gallon of tiny, low bush blueberries (we get ours from Merrill in Maine)
Lalvin ICV D 254 yeast (1g/L hydrated at pitch)
1.8lb sugar/gallon (I like corn sugar: dextrose)
thaw frozen berries with 10ppm KMS and added water (about half the target yield (0.5gal water/gallon of target wine) with the rest from the added sugar and berry juice volumes), wrap heat tape around container or heat room, keep them under CO2 and covered until about 70F
blend in pectic enzyme and half the sugar
add half yeast nutrient (I like .5g/L in two additions) and pitch yeast and keep fermentation 70-75F
after a couple days pitch a malolactic culture
after primary is in full swing add the remaining sugar and nutrient
after 6-8 days, press and taste runnings but I have found you can really squeeze and use every drop
keep at 70F until primary done and then start testing for malo conversion
after malo is complete (10-30 days), add 30ppm sulfite and rack to an oak barrel
(if you’re using oak chips, try them in the primary at half your anticipated use; then top off oak during the aging perhaps)
rack again after a few months … age for a year+
I have found a touch of elderberry and suspect a touch of black current (1-3%) makes a more complex final product.

Please visit our 2012 Releases page for a list and brief description of all our wines: 2012 Releases