Made by Therianthropy Winery in Niagara-on-the-Lake.

The warm, wet 2024 season made black rot a challenge, but disciplined organic growers produced excellent early-ripening fruit in a compressed harvest. Hand-harvested, table-sorted grapes were whole-cluster pressed for two hours and fermented spontaneously with wild yeasts; 10% saw 12 days on skins. Following a three-day cold settle at 7°C, the wine fermented in stainless steel for 28 days and completed malolactic fermentation in one month. A spontaneous flor developed under 12 inches of headspace and remained for six months. The wine then rested 10 months on fine lees in stainless steel, was bottled unfined and unfiltered, and aged eight months before release.

Lemon meringue pie, caramel banana, orange marmalade, Sour Patch Kids with lime and watermelon rind, salt and orange pekoe tea.