Resonance is a core Creation value. Co-owner Carolyn Martin explains: “In the Tasting Room it means that we constantly strive to create experiences that resonate with our guests, making their visit personal and memorable. In the cellar it is about echoing the sense of place: respecting what Mother Nature provides and enhancing rather than transforming her gifts. What originates in the vineyard resonates in the glass and this is especially true of the terroir-reflective wines in the Creation portfolio.”

So what does resonance have to do with yeast? “We sometimes forget that, like cheese, wine is a microbiological product. The grapes get all the glory, but that isn’t very fair,” says Dr Jamie Goode MW in an article about wild yeast. Wine is a product of fermentation. Tiny yeast cells greedily consume all the sugar, converting the grape juice to wine. All we see of the process is the steady rise of carbon dioxide bubbles in the tank.