Pinot Noir Carbonic Maceration Sparkling Wine and sometimes it was a

and sometimes it was a fully realized bistro just for just one night…but the one thread I kept noticing no matter what the event

Here’s where we say some trite shit like “often imitated

sweet potatoes

Extremely Limited: 75 cases produced

Reginald Fais Do Do in a different vintage

Pinot Noir Carbonic Maceration Sparkling Wine and sometimes it was aFeels: Cherry Slushies, Strawberry Rhubarb Pie, Fresh Arugula Tossed in Fruity Olive Oil Pairs: Wood fired Pizza, Tomatoes with Flake Salt, Cheeseburgers Techniques: 7 to 14 days of carbonic maceration in stainless steel. One lot pressed back to stainless steel on full solids with multiple other lots pressed to older, neutral flavored French oak. Assembled and racked to stainless steel one month before bottling. Serving Temperature: 45 55 Fahrenheit