Ok, so first they start with a rose of Chambourcin, which is unusual enough as Chambourcin is a relatively new grape hybrid from Pennsylvania of all places. After making the rose, they blend in a little bit of white and red piquette (which is a beverage made from adding water to the leftover skins/seeds/stems left behind after pressing to make wine and then fermenting THAT), and finally add in a small amount of Verjus to bring out a racy character. Whew! So what does it taste like? Well, it’s got a hazy pink color, aromas of tart red cherry and raspberry vinegar. It tastes like sea breeze, white cherry, sage, and gooseberry. Totally different, totally delicious.