We quartered 150 pounds of our Estate organic peaches and sent them swimming in 500-liter puncheons. The oak was filled with Saison we fermented with a yeast called Saisonstein's Monster, a hybrid of French and Belgian strains. Peach is prominent on the nose with flashes of peppery spice, while the flavor is juicy and full, like a rowdy mimosa that scoffs at champagne flutes.