Bright and refreshing! Sip slow and chilled or over rocks on a hot summer day outside.
In the winemaker’s own words: “When I returned from my internship at Ravenswood in CA, I landed in Cincinnati, Ohio. The first job I had while attending graduate school was at Pleasantry OTR. This was a new natural wine-based concept and it first exposed me to natural wine. I fell in love with wine all over again. Evan Hartman was the Executive Chef at the restaurant. He and I really experienced the same wine growth journey at Pleasantry. We have similar tastes and interests in wine. Last year, I really wanted to give vermouth a try and he is a genius when it comes to flavors. I asked him to come over to my house and help me come up with the herbs/citrus blend for fortification. He’s a very good friend and I love working with my friends!”
