Made from wild foraged elderberries throughout the state, some plants over 50 years old, then handled like Pinot Noir resulting in a complex, unique red wine full of natural goodness and health benefits. Compared to grapes, elderberries have far more vitamins and minerals and the fermentation process enhances those, for example: 7x Vitamin A, 2.5x Niacin, 9x Vitamin C, 2x Protein, 2x Calcium, 3x Iron, ⅓ Fat, and the same Calories and Carbohydrates. Compared to our other Elderberry wine, this one is fermented warmer and put through malolactic fermentation and then aged in an oak barrel – a deep, satisfying red wine entirely from local wild fruit. Enjoy this as you would any medium to big red wine, such as Merlot or Malbec.
Please visit our 2012 Releases page for a list and brief description of all our wines: 2012 Releases