C. Cassis, Cassette Marigold NV

Blackcurrant Marigold Piquette 

Rhinebeck, New York, USA

Re-hydrated blackcurrants fermented on champagne yeast with various botanicals for each release. Fermented dry, pressed off, back sweetened with fresh blackcurrant juice and bolstered with a teeny bit of lemongrass, then secondary (tertiary?) fermentation in the bottle. The result is a 9% abv picnic wine that’s drinking like a super dry Lambrusco. Earthy and girthy without losing that characteristic blackcurrant brightness, and a little peppery grassy element from the marigold. Nice bubble but nothing crazy.

Currants primarily sourced from Greg Quinn at Walnut Grove Farms, just 20 minutes from the production site. While not certified organic, the farm follows organic practices.