We tasted our finest barrels and came up with a blend of three seasons of spontaneous beer from our coolship. We added fresh Pinot Noir grape must from Walla Walla, Washington, and let the blend soak up the flavor of the grapes for several months.
Next, we added a small amount of sugar to re-ferment and naturally carbonate in the bottle. The result is crisp, funky, and lightly tart like a fine rosé.
