FIELD BLENDS FERMENT RUBY BEET

360 Stranger Wine Verified independent store

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Deep violet-red with an earthy opacity, like beet juice fermenting in a clay crock. Red beet, rosemary, sage, dried thyme, dark mineral depth. Spiced. Earthy. More complex than it has any right to be.PRODUCTION PROCESSRuby Beet is the red counterpart to Lemon Thyme, and it goes further. In the biodynamic cellar at Ilbesheim, Sven Leiner ferments red grape juice with red beet, rosemary, sage, thyme, and bay leaf through a kombucha culture. The beet gives depth and a slight earthiness. The rosemary cuts through with resin. Sage and thyme build something herbal and warm that lingers long after the glass is empty. May throw sediment — that's fine. Goes dark. Goes deep. Show more