An exotic, tropical treat for any time of year! Fresh pressed local apples, then finished with pineapple juice to create a vibrant flavor that strikes the perfect balance between sweet & tart. Gluten free.
Grapes are hand harvested, and fermented traditionally with indigenous yeast. The wine spends 12 months of elevage in 400 liter wooden tanks and is bottled unfined, unfiltered, and with a small addition of sulfur. Pairs well with braised things, meaty fish, pizza night, red sauce.
The “Tan Little Pig” is made from grapes harvested at their maximum ripeness and immediately destemmed. They are gently crushed and the juice is fermented with natural yeast. Serve this summer wine with a spicy couscous and lamb tagine, ﬂame grilled chicken dishes, spicy lamb or beef kebabs.
Like the kid who rips bongs constantly in high school but somehow manages to casually get into an Ivy League school anyways, this wine is a humble over-achiever. Playful brambly fruit balances subtle crushed rock and lavender on the nose. The palate continues the juicy mixed berries along with savory tomato leaf, rosemary, and vetiver. But, you know, no biggie.
Merlot and Trousseau are at the core of this blend. Merlot gives the wine its strong color, and the Trousseau leans it out. Pinot Blanc added a little bitterness to the back and the Es Okay White blend gives it a huge aromatic lift. Don't let the numbers fool you, it's not as sweet as it may seem, just perfectly crushable!
Pale and slightly cloudy due to the natural vinification, this Chardonnay offers intense aromas of banana, apple and pear blended with toasted brioche. The full bodied, rich and creamy palate is balanced by a refreshing and fruity finish.
Two 4oz patties of Colorado WagyuBeef. smashed and served on brioche bread. Served with American cheese, caramelized onions, and roasted garlic aioli (add Gorgonzola +$2.50) (additional beef patties +$5.00). Served with chips.