This wild ale was aged in wine barrels and infused with Merlot and Muscat Bailey A grape pomace, capturing the rich fruitiness of red wine along with refined barrel nuances. It pours a brilliant, translucent deep pink-rouge color. The aroma evolves from a faintly dusty, funky wild yeast character to the sweet scent of Concord grapes, eventually revealing a sherry-like aged complexity that adds depth. On the palate, juicy grape flavors transition into vibrant berry notes with fresh raspberry-like acidity. This is complemented by a concentrated dried-fruit sweetness, with subtle tropical hints reminiscent of pineapple. The finish unfolds with bright berry acidity and a pleasant oak character from the wine barrel, leaving a deep and lingering aftertaste. Experience in this elixir the unique complexity of wild ale seamlessly fused with the elegance of red wine.

■Fermentation Vessel(s): A blend of used red and white wine barrels
■Time: Conditioned in barrels for up to 44 months, in addition to 6 months conditioning in bottle
■Adjuncts: Used/Processed Merlot (Japanese) and Muscat Bailey A (Japanese) Grape skins
■Priming Sugar: Locally sourced honey

【Storage and Handling】
■Storage: 15C
■Serving Temperature: 4-15C
■Glassware: Wineglass, Tulip, Flute, Snifter

When opening these bottles, a corkscrew wine opener may be needed. Do not disturb the bottle during storage and store upright. Do not agitate the bottle before pouring. There will always be a layer of yeast and bacteria at the bottom of these bottles that should not be poured into the glass and remain in the bottle. Pour gently and slowly tilt the angle of the bottle to prevent the settled microorganisms from entering the glass.