Winemaker Forrest

Being able to reduce the amount of sugar the plant is producing to put into the grape has tremendous commercial potential for all white wine varietals, particularly from global warming and hotter climates, this year, in a drought, I've applied that technique to other white varietals ... and hence I won't be making a 14 percent Chardonnay, I'll be able to keep it at 13 percent.

Winemaker Forrest