This year's batch of Savant Beersel began with a strong Belgian-style pale base beer fermented with a favorite strain of Brettanomyces and allowed to mature in red wine barrels for 12 months. We then blended the best barrels with fresh Norton grapes from our friends at Charleville Vineyards in Ste. Genevieve, Mo., and allowed it to referment to dryness in stainless steel for 3 months before bottle conditioning for an additional 4 months. The result is a celebration of Brettanomyces and Missouri wine grapes. Tart and bright grape and berry notes combine creating a bracing acidity over earthy funk and subtle caramel malt. The time spent in oak provides a gentle oak vanillin that softens the Norton's firm tannin. Concentrated and complex with lively carbonation. Bottle conditioned.