So it starts with a foundation of piquette - rehydrated grape remains - which are then augmented with two acidic elements: ume (a green, unripe apricot) and hibiscus, two of the winemakers go-to's for sourness. But they bring more than just acidity - they give complex aromas and flavors you won't find in grape-only wine. Then they add Riesling and carbonic Montepulciano (already fermented wines) to give the structure oomph and to restore more vinous elements. This wine is off-the-charts and one of our top sellers so get it before it's gone!

Farming : Certified Organic + Sustainable

Winemaking : Hand-Picked Grapes | Native Yeast Fermentation | Unfined | Unfiltered | Vegan

Region : Contra Costa County & Arroyo Seco, CA

Grape : 50% Carignan pomace | 50% Riesling pomace, Ume (Japanese Plum) and Heirloom Oaxacan Hibiscus

Alcohol : 6.8%