Green Packaging:

Flavor: It opens to floral, grapefruit, and nectarine notes with fine & abundant bubbles.

Wine Type: A coferment of 55% early season apples and 45% dry-farmed Viognier grapes (from Valley Center) which was allowed to finish fermentation in the bottles then disgorged after 8 months.

Grape: Graniwinkle, Nehou, Gravenstein, Ginger Gold, Gala, & Skinner's Seedling) and 45% dry-farmed Viognier grapes 

ABV%: 9

Region: California

Vineyard Subregion: Valley Center

Farming: Low-input

Yeast: Native

Producer: Raging Cider & Mead Co

Winemaker: Dave Carr

Dave Carr began making ciders in the tradition of those he enjoyed in England when his wife, Kerry, developed a gluten intolerance.

After several years of experimentation, they founded Raging Cider & Mead in 2015. The Carrs use all San Diego County grown apples, pears, and honey. They seek out old orchards and replant new ones, revitalizing a nearly extinct tradition in the mountains near Julian.

All ciders are wild ferments using native yeast. While England provided the original inspiration, there are an array of Raging Ciders, Meads, and Perrys made with a wide variety of heirloom techniques.

Stay Classy wasn't going to work with anything but wine, but these tell an authentic side of the San Diego story that she couldn't resist!