“PB&C”, a cheeky riff on PB&J, is a blend of pinot blanc and the “hard” pressings of chardonnay. A hard press is pressing the fruit a second and sometimes third time to extract every ounce of juice from the fruit. In our case, after the first press, we put the pomace aside to sit and then, kicking it old school, foot stomp the pomace for two days for greater extraction. The extra days that the chardonnay juice is in contact with the fruit (“skin contact”) also provides an incredible amber colour and great tannic structure while the pinot blanc contributes a fresh melon citrusy palate.