Sparkling

Mubbly is not the Champagne of Beers, it's the Beer of Champagnes.  We make it in a winery and bottle it in a brewery.  It's a blend of stuff like French Columbard, Chardonnay, and Riesling that we pick at low sugars and then ferment to dryness in stainless steel.  When it's all done, we filter it across the patio of the winery into the brite tank at Third Window who puts the carb on it for us and then packages it up.

The result is an easy-to-drink (like right out of the bottle), easy-on-the wallet sparkling wine.  Just pop off the cap, and smash it.  You're welcome.

Sparkling Shiraz is a treat!

We make this wine by barrel aging a rich, ripe syrah for about 20 months in French oak.  The Syrah is made from some of our favorite ranches around the county, mostly Ballard Canyon.

After aging, the wine is racked to a tank at the brewery next door and force carbonated.  Just prior to bottling, we added a small amount of sugar and yeast.  A secondary fermentation in the bottle took place and the wine was conditioned in the bottle for about 3 months. 

The wine is fizzy black, with a magenta mousse.  Aromas of black currants, black berries, chocolate, cherries, and strawberries jump right on out of that glass and tickle the nose.

Head's up!  This is a 500 mL bottle.