It’s a celebration at the Outdoor Bar! For this night only, we’ll be offering tastes of our brand new Sparkling Rose with Thai Basil. A special collaboration with our friend and wine maker Lee McComb. Cheers!

Sparkling Rose with Thai Basil

Process:

Lee purchased Pinot Noir from Shady Lane and pressed it on my little basket press. 
Fermented with native yeast. 

The wine was bottled conditioned by the addition of yeast and an infused simple syrup with Thai Basil from Loma Farm. (Similar to when our brewer bottle/keg conditions beers). 

Tasting Notes:

Early season strawberries, cucumber, wet rocks, and an herb garden breeze finish

Chill bubbles with a lil bit of haze