We combined our fresh Pressings of Estate Grown Pinot Noir with Hinterland Spirits (made from our own wine) and aged in barrel for 18 months.
The result is a ruby red, port-like drink, commonly made in Champagne and Burgundy.
The idea was graciously given to us by a grower champagne house after we asked what they did with their hard (and very valuable pressings of Pinot Noir).
Our Ratafia is delicious, appropriately sweet and it'll warm you up on a cold day.
Only 60 cases produced.