Jean-Baptiste's words :
"The MAAR is a blend of 100kg of Pinot Gris grown on schist and volcanic soil vineyard from Mount Gambier, 130kg of Cabernet Franc which came from a sandy over limestone vineyard and topped up with 580kg of Pinot Noir from two sites in within Mount Gambier top soil over limestone and from organically grown vineyards. A mixture of whole bunch and destemmed fruits all thrown into a rolling ferment during 3 weeks. It's been pressed slowlyinto a basket press and it finished its fermentation in seasoned Franch oak for exactly one year. I blended it and bottles it without sulfur/manipulation.
The name MAAR is used in geological dialect and means crater which for me represented what this rolling ferment was at a time when I was throwing whichever grapes I could find out to keep the fermentation going like a roller coaster."