The grapes were picked by hand. At the winery the grapes were given 24 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes. No sulfur was added to allow the juice to oxidize. After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous fermentation.

Lovely little sipper for the summer. Perfect picnic rose for the park. You can't get a better rose for this price. Take two or maybe three!!

This is a beautiful medium bodied wine with big fruit such as pomegranate, blueberries, and blackberries. This is an everyday wine that great with food or just by itself.

Dark ruby colour with scarlet rim. Perfumed nose with abundance of mulberry, raspberry, cherries, and prune aromas. Fruit aromas backed up by subtle presence of vanilla, spicy oak and an earthy undertone. Ripe tannins ensure good structure and well integrated oak adds to complexity. Good balance with fresh fruit flavours and subtle oak.

This elegant Champagne from the Aube region of Champagne is at once delicate, yet still maintains bit of plushness on the mid-palate. This wine is composed of 100% Pinot Noir and has just a whisper of pink to its color. A beautifully complex Champagne but also gripping with acidity. The region of Cote des Bar is one of my favorite producers of bubbly because it is a VALUE!!!

This wild ale is fermented in oak barrels with their wild yeast culture. They age this funky, golden ale on purple plums, which lend ripe stone fruit overtones, a background of funky earth and black tea, with a subtle tart finish.

Collaboration with Alesong from Oregon. Oak-aged Super Saison with Oregon rye, Colorado wheat, and finished with Brettanomyces Claussenii. This is a very expressive saison with the rye contributing a spicy and earthy undertones while the yeast and hops contrasts with lemon peel, unripe pineapple, moderate Brett funk, and fresh cracked wheat.

Changed the name of the beer to a name dispute with North Coast Brewing.
Rasputin is a sweet imperial stout with lots of chocolate and coffee notes accompanied by plums. Strong yet not overwhelming, very flavorful and powerful. Try aging it for a couple of years to get it's full complexity. Flavors of chocolate, hint of coffee, plums.

Created by blending our Sour Golden Ale with ripe and juicy Hudson Valley peaches. Aged in French oak foundres until the tart flavors of the beer and the sweet flavors of the peaches meld into one. Enjoy on a hot Summer day with a peach in hand.

Untappd - 4.10

Beer Advocate - 97/100

Farmhouse ale brewed with 100% New Zealand Nelson Sauvin hops. Fermented in oak foudres with brettanomyces and bottle conditioned for natural carbonation. This botanical hop goodness shines with tangerine, gooseberry zest, explore the boundaries of wine meets beer.

Beer Advocate - 91/100

Produced in limited quantities, they hand pick each Surette Reserva from distinct batches that develop with indefinable complexity. They meticulously select these batches to undergo additional time in oak and a secondary fermentation with quality whole blueberries.

Untappd - 4.20

Beer Advocate - 90/100

Collab with Jackie O's from Ohio. A foudre-fermented sour ale that was aged in 500L oak casks. It drinks young despite being 4 years old. Bright lemon and lime peel upfront followed by a lovely mix of tropical and stone fruit with a bit of Brett.

Untappd - 4.20

Beer Advocate - 90/100

This beer is their homage to the history of barrel aging and those who have influenced them along the way. Thia burgundy sour gracefully ages in large oak foeders, and finally, smaller wine casks. The use of aromatic malts creates dark vinous notes with dark cherries, red wine, leather, and ripe plums unifying the flavor.

Untappd - 4.20

Beer Advocate 95/100