Piquette
A happy collaboration with Brook Bannister of Bannister Wine!
[pi·kette (Fr.) A bubbly, low alcohol beverage obtained by the fermentation of grape pomace macerated in water]
Light bodied and low alcohol, with unconventional aromatics (hibiscus, pomegranate, and black tea) and beautiful spritz. Wrapped in another Kami Westoff doodle and ready to brighten your fall afternoons. 3.5% ABV.
This year's Piquette started with fresh-pressed skins from organic Russian River Pinot Noir, rehydrated with spring water and left to ferment overnight. Once bubbling it was pumped over fresh-pressed Riesling clusters from Cole Ranch for a “double dip” of aromatics. Bottled under crown cap at 1.8 brix and hand-disgorged.
This is a completely natural beverage, fermented in bottle on ambient yeast. Some sediment is normal and completely harmless. I recommend you leave the bottle upright for a day before serving, and serve chilled.
20 cases produced. Read my release email here.
A happy collaboration with Brook Bannister of Bannister Wine!
[pi·kette (Fr.) A bubbly, low alcohol beverage obtained by the fermentation of grape pomace macerated in water]
Light bodied and low alcohol, with unconventional aromatics (hibiscus, pomegranate, and black tea) and beautiful spritz. Wrapped in another Kami Westoff doodle and ready to brighten your fall afternoons. 3.5% ABV.
This year's Piquette started with fresh-pressed skins from organic Russian River Pinot Noir, rehydrated with spring water and left to ferment overnight. Once bubbling it was pumped over fresh-pressed Riesling clusters from Cole Ranch for a “double dip” of aromatics. Bottled under crown cap at 1.8 brix and hand-disgorged.
This is a completely natural beverage, fermented in bottle on ambient yeast. Some sediment is normal and completely harmless. I recommend you leave the bottle upright for a day before serving, and serve chilled.
20 cases produced. Read my release email here.
A happy collaboration with Brook Bannister of Bannister Wine!
[pi·kette (Fr.) A bubbly, low alcohol beverage obtained by the fermentation of grape pomace macerated in water]
Light bodied and low alcohol, with unconventional aromatics (hibiscus, pomegranate, and black tea) and beautiful spritz. Wrapped in another Kami Westoff doodle and ready to brighten your fall afternoons. 3.5% ABV.
This year's Piquette started with fresh-pressed skins from organic Russian River Pinot Noir, rehydrated with spring water and left to ferment overnight. Once bubbling it was pumped over fresh-pressed Riesling clusters from Cole Ranch for a “double dip” of aromatics. Bottled under crown cap at 1.8 brix and hand-disgorged.
This is a completely natural beverage, fermented in bottle on ambient yeast. Some sediment is normal and completely harmless. I recommend you leave the bottle upright for a day before serving, and serve chilled.
20 cases produced. Read my release email here.
Curious about Piquette? Read about it from the SF Chronicle wine critic Esther Mobley.