Issue link: http://southshoremagazine.uberflip.com/i/1531482
27 TheSouthShoreMagazine.com What makes a great wine? Sustainable organic viticultural practices, expert techniques, natural ingredients and a reasonable, approachable price point. Sound good? Expert local winemaker Greg Crone is utilizing his decades of experience to produce wines that hit all those marks, bringing quality wines to your table this winter. Enjoy the exquisite flavors of Squid Inc. wines, capturing the energy and essence of the beautiful Chilean countryside from which the grapes are sourced. The Squid Inc. 'philosophy' is to gently extract and preserve the aromas, flavors and unique deep color of the grapes. This is most evident in their Cabernet Sauvignon, which showcases a rich, well-balanced finish with remarkable depth. What makes Squid Inc. wines special? Limited production utilizing the finest growth and harvesting processes make Squid Inc. wines far outshine others that sell for twice (if not triple) the price point. Grown organically and hand- harvested, the grapes receive the highest attention and care from vine to bottle, resulting in a high-quality product that would cost three times the price if produced here in the U.S. Squid Inc. produces Cabernet Sauvignon and Pinot Noir on their 75 acre vineyard in Chile's Central Valley. Each is 100% hand- harvested, single vineyard-sourced and bunch selected, and after fermentation, aged for nine months in French oak. Sourced from a coastal vineyard, the Pinot Noir yields a harvest of only 2.5 tons per acre, resulting in a limited quantity wine with the highest quality and depth of flavor. Using a technique called green harvest, they remove grapes that are behind in the maturation process a month before the main harvest. By ridding the vine of these underdeveloped grapes, the concentration of the remaining fruit is naturally improved. Though reducing yield, this process dramatically increases depth and overall quality. Who is Squid Inc.? A New Zealand native, Greg Crone fell in love with wine working at a wine shop while attending university. After graduating, he traveled the globe visiting all the most famous grape regions from Bourdeaux to Napa. After returning to New Zealand, he began working with wine and his path eventually led to the United States. He spent many years in Cambridge, Massachusetts before making his way to the South Shore and settling in the harbor town of Scituate. There, he enjoys many of the same pastimes he grew up with in New Zealand like fishing and other water sports.