At Shuette, our winemaking is gentle and low-intervention. At harvest we generally avoid mechanical pressing. The natural weight of the berries releases the free-run juice, which macerates with the skins before the must is racked for fermentation.
That approach sets the foundation for the highest quality natural wines. However, it also leaves roughly 20% of the harvest’s potential must behind as press juice.
Fortunately for us, free-run juice makes the better wine to drink, but press juice is structurally far superior for distillation.
Why the Press Juice Belongs in the Still
Distillation in copper demands a base wine fermented without sulfur dioxide (SO₂) - no problem for us as we produce zero-zero wines. Wine made with press juice has higher total acidity and malic acid content that protect the wine and provide freshness to the spirit. Press juice also carries less sugar, so it ferments to a base of around 8.5–10.5% ABV. More liquid must be boiled off to capture the heart of the run, which concentrates delicate aromatic precursors. Meanwhile, the organic acids in the still drive esterification, forming fruity, floral ethyl esters such as ethyl caproate and ethyl butyrate in the raw distillate.
The harsh tannins and seed polyphenols that make press juice a poor choice for table wine are non-volatile. They stay in the pot with the spent wash, leaving no bitterness behind. Fermented on fine lees, the grape’s micro-solids and cell-wall lipids break down into medium- and long-chain fatty acids, which become waxy, complex esters that lend weight, a velvety mouthfeel, and the potential for rancio with age.
Each year we ferment our organic press juices and work with a local, independent organic distillery to produce an exceptionally pure eau-de-vie.
Maturing in a Limited-Allocation Sherry Cask
We reduce the spirit to 60% ABV and fill a single 225-litre Oloroso sherry barrel. Barrels of this size are hard to come by, as most spend decades in solera systems before being acquired by large Scotch distilleries. The smaller format increases contact between spirit and wood, encouraging a harmonious exchange of nuttiness, dried fruit, and gentle wood character.
Our first single-barrel release arrives in July 2027, with pre-orders opening in June.
We can’t wait to share it with you.