Leaving the life of a rock drummer in New Orleans, Andrew Reginald Young began making small production, low-intervention wines from cool climate sites in the Willamette Valley in 2012. This Piquette is made from macerating the leftover pomace from making their Pinot Noir and Pinot Gris wines with water in stainless steel tanks, and bottled with added CO2 after filtration and a slight addition of Pinot Noir juice for more flavor. It’s crisp and clean, super light with flavors of ripe raspberry and black cherry, and straddles the line between fizzy water, hard seltzer, beer, and wine. At 4.2%, it's a great lunch pairing with sandwiches, burgers, or salads or perfect for a headache-free night out.