This is the closest we get to making a “wine of style,” in that, the grape composition and sources may change, but the focus is always on making an entirely whole-cluster, largely carbonic “red” wine that is fun, fruity, and chuggable. Although the stats may make it sound like a weird grape dumpster, we assure you that creating an interesting, well-balanced blend from more than a dozen tiny lots of fruit is a sincere challenge. Do Nothing is our most serious attempt at being as hands-off as possible in the red winemaking process. The majority of the grapes were fermented whole-cluster carbonically for four weeks. We simply put everything in a bin, sealed it and walked away (hence, do nothing). After the fruit was pressed, it finished fermentation in a combination of French and Oregon oak barrels over the next 5 months. No yeast, nutrients or acid was added. The carbonic process provides an explosively juicy and fruity quality that makes this a killer chillable red! There is still a robust tannic structure to the wine so we recommend a service temperature of about 50 degrees Fahrenheit (or 30 minutes in the fridge before opening).