Developed in collaboration with celebrated chef Sean Brock at his flagship Nashville restaurant, Audrey, this richly layered red draws inspiration from the elderberry wine Brock’s grandmother—the restaurant’s namesake and the chef’s biggest culinary inspiration—made every year in her home kitchen.
Dried elderberries mesh with plums, blueberries, cherries, and syrah grapes for a complex and rounded base complemented by bright and tropical pawpaw vinegar and a host of roots and spices native to Brock’s Appalachian stomping grounds. The result is an homage to Audrey’s elderberry wine, but something entirely new—full of both fresh and dried fruit flavors, with a structured botanical backbone and a lightly perfumed, yet fresh finish courtesy of black malva flowers and pine.
Fruit: Elderberry, Cherry, Plum, Blueberry, Syrah Grapes
Acidity: Pawpaw Vinegar
Spice: Sumac, Gentian, Ginseng, Black Malva, Leather Britches, Pine
Body: Xiao Zhong Black Tea, Aislaby Black Tea, Cascara
Pair With: Country Ham, Red-Eye Gravy, Stewed Okra, Ribs, Cheeseburgers
Serve at 55-60° F.
Water, Syrah Juice, Cherry Juice, Plum Concentrate, Blueberry Concentrate, Red Wine Concentrate, Lindera Farms Pawpaw Vinegar, Appalachian Bitters (a preparation of valerian root, sumac powder, gentian root, ginseng, pine extract, French oak, and vegetable glycerin), Dried Elderberry, Cascara Tea, Black Malva Flower, Xiao Zhong Black Tea, Aislaby Black Tea, Leather Britches, Tartaric Acid, Sea Salt, Potassium Sorbate, Sodium Benzoate, Sulfites.