Crux Fermentation Project Better Off Red

Flanders Reds may be called the Burgundies of Belgium, but we age our take on this complex style in red wine barrels for about a year with Brettanomyces induced secondary fermentation. A fresh batch will offer up spicier notes while older versions display more oak and yield cherry flavors. So we blended them figuring we’re better off presenting this exotic mélange simultaneously.