The Cuvée Jeanne has a salmon-pink color it is a subtle wine. At first taste, one will observe its clear and limpid dress; this dry wine is fruity, long in mouth and delicate at the end. Red fruit dominate the feeling.

Rajat Parr and Pete Stolpman’s esoteric collaboration is labeled “Combe” referring to the French word for a small sheltered valley within a vineyard. When tasted fresh, within the first year, Combe Trousseau Pet’Nat drinks pure and zesty with a brilliant pop of fizz. With time, the Pet’Nat develops more tropical fruit tones and weight. The mousse is fine and gentle.

Smoky fruit, hints of herbs and forest floor, and firm structure make this a Barolo apt for a few years in the cellar. Decant for an hour or so if you can’t keep your hands off.

Modest level of lactic tartness up front, but this isn't as sour as it smelled. Earthy barnyard funk – again, less than smell, and about on the level of your average modern saison. Lemony citrus and rind tartness. Cracker and wheat malts, with some mild huskiness and pilsner character. More grassy funk with light tartness in the hang.

Taste of big lightly tart lemon, lime, pear, green apple, white grape, coriander, salt, wheat, cracker, herbal, grass, light lacto funk, and yeast earthiness. Moderate lactic tartness and light yeast/coriander spiciness on the finish. Great complexity, robustness, and balance of fruity/acidic yeast, sea salt, and moderate pale malt flavors; with a great malt/tartness balance.

The vintage cider is a single varietal bottling of Newtown Pippin from Bear Valley Ranch in Aptos, California. This orchard is a special place planed in the 1940's and farmed without any chemical inputs . It is barrel fermented with native yeast in French oak barrels and barrel aged sur lie for 6 months. Unfiltered and unfined.

Aroma is notes of apple juice, lemon zest, oak, grape, flowers, light notes of hospital/bandage and honey. Flavor is moderately sweet, moderately to heavily acidic. Finish is lightly sweet, moderately acidic, lightly bitter. Medium body, watery texture, lively/fizzy carbonation, lightly alcoholic, lightly to moderately astringent.

Sagardo should be served cold in a wide glass and poured from great height to break up the residual carbonic gas. Only a small amount (one sip's worth) should be poured into the glass at a time.

This poiré tantalizes the taste buds,offering a clear and lively juice with light and elegant pear flavours.Ultra fine bubbles reinforce freshness and elegance of this offering.

Pato Feo, a cider fermented with a brettanomyces yeast strain and barrel-aged on cherries for over a year, with notes of tart cherries, earth, oak, a rounding acidity and balancing dose of brett, this cider is designed to push the boundaries of the cider market in Colorado.

Serve chilled. Traditionally, Basque cider is poured from a bottle held head high into a glass held mid-thigh. A small portion is poured and the cider aerates as it hits the glass. It should be consumed in one gulp and poured again.

Great value. The fruit was cropped around one and a half to three tons per acre and fermented in small lots with a variety of yeasts that were chosen to bring out the fullest expression of the fruit and create a wine that will be pleasurable to drink young. The finished blend is a wine that is fruit-forward and well balanced: enjoyable with a variety of foods, or on its own.

Atavus was planted in the late 60's in a clearing at the end of the ridge overlooking the town of White Salmon, the Columbia River and Mt. Hood. At 1800 feet, the site is one of the coolest in the Gorge and deeply influenced by Alpine weather systems originating on Mt Adams. This is the first bottling from a solera of skin macerated Gewurztraminer.