In love, we cannot make mistakes
We can only make beauty 
Fragile, deadly flowers
Strewn about like confetti 
Notes from the Backseat, Jody Gehrman 

A blend of 69% Grüner Veltliner, 13% Riesling, 12% Viognier, and 6% Chenin Blanc, Backseats & Beautiful Mistakes is a hand-on-the-window steamy love letter to life’s happy accidents. 

We’ve been blessed with Grüner Veltliner from San Luis Obispo’s Hamish Marshall Vineyard, located just five miles from the Pacific Ocean in the center of Edna Valley's rolling hills and surrounded by ancient volcanic peaks known as morros. Also fermented in stainless barrels, zesty Riesling hails from Oak Knoll in Napa. To impart a bright element of minerality, we added Chenin Blanc, from Los Alamos in Santa Barbara County, aged in neutral French Oak. A final dash of funky skin-fermented Viognier from the beloved Shake Ridge Ranch results in a recipe for Backseats & Beautiful Mistakes. 

The nose mirrors the palate perfectly, foreshadowing a citrus explosion that will soon encompass your taste buds. Meyer lemon, Pomelo, and Makrut lime marry together to create a trifecta of luscious aromatics.  GrüVe is unique for its hallmark acidity that explodes in your mouth like pop rocks. This zingy, crisp acidity lays the way for a minerality reminiscent of crushed seashells. With a lingering vegetal element of Daikon radishes and a wasabi-coated-green-pea-like kick, you might be surprised to learn that GrüVe is phenomenal to pair with notoriously difficult foods for wine, like asparagus and artichokes.

It’s clean and refreshing with juicy acidity that SCREAMS, “Give me food!” Try it with Sushi Monkey Napa’s lightly cured and smoked Ora King salmon nigiri sprinkled with Makrut lime salt and wasabi roe. The brisk acid from the wine beautifully contrasts the fattiness from the salmon as the bright citrus notes of the wine unite with the smokiness of the cured fish. 

Don’t make any not-so-beautiful mistakes by missing out on this one before it’s gone.