Like the pie but with a burst of tartness.
West coast rhubarb and local strawberries are used.
The fruit is pressed separately but fermented together without settling. The wine must be treated to remove oxalic acid before finishing its aging in stainless steel tanks. The wine is bottled with 2.75% residual sugar.
This wine is best consumed young. Strawberry pigments are unstable and the wine turns orange after a year in the bottle.
Works well with zesty dishes, pork, poultry, ham, or just by itself.
Retail price per bottle: $14.50
Restaurant price per bottle: $28.00
Restaurant price per glass: $7.00
