Chardonnay Tropi-Fizz

• 4 oz Chilled Chalk Hill Chardonnay
• 2 oz Pineapple Juice
• 1/2 oz Fresh Lime Juice
• 1/4 oz Ginger Syrup (or muddle a small piece of fresh ginger)
• Ginger Ale

In a shaker with ice, combine the Chardonnay, pineapple juice, lime juice, and ginger syrup (or muddled ginger). Shake well until well-chilled. Strain into a wine glass filled with ice. Top with sparkling wine or ginger ale. Garnish with a pineapple wedge.

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Sauvignon Blanc Refresher

• 4 oz Chilled Alexader Valley Sauvignon Blanc
• 1/4 cup Cucumber Slices
• 4-5 Fresh Mint Leaves
• 1/2 oz Elderflower Liqueur (like St-Germain)
• 1/4 oz Fresh Lime Juice
• Sparkling Water or Club Soda
• Cucumber Ribbon

Muddle the cucumber slices and mint leaves gently in a shaker. Add the Sauvignon Blanc, elderflower liqueur, and lime juice to the shaker with ice. Shake well until well-chilled. Double strain the mixture into a glass filled with ice. Top with sparkling water or club soda. Garnish with a cucumber ribbon.

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Rosé Citrus Cooler

• 4 oz Chilled Rosé of Pinot Noir
• 1 oz Fresh Orange Juice
• ½ oz Fresh Grapefruit Juice
• ¼ OZ Fresh Lime Juice
• ½ oz Rosemary-infused Simple Syrup (heat simple syrup with a sprig of rosemary, let cool & strain)
• Sparkling Water or Club Soda
• Rosemary Sprig for Garnish

In a cocktail shaker, combine the orange juice, grapefruit juice, lime juice, and rosemary-infused simple syrup. Fill the shaker with ice and shake well until chilled. Strain the mixture into a wine glass filled with ice. Pour in the Rosé of Pinot Noir. Top with a splash of sparkling water or club soda. Garnish with a rosemary sprig.

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The Sonoma Sipper

• 3 oz Charlotte’s Home Sauvignon Blanc
• 1 oz Fresh Lime Juice
• ¾ oz Honey Syrup (equal parts honey and hot water, stirred until dissolved and cooled)
• 3-4 Mint Leaves
• Optional: 2 Dashes of Orange Bitters

Gently muddle the mint leaves in a cocktail shaker. Add the Sauvignon Blanc, lime juice, honey syrup, and orange bitters (if using). Fill the shaker with ice and shake well until chilled. Double strain into a chilled coupe or wine glass. Garnish with a fresh mint sprig and a thin lime wheel.

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Sonoma In Bloom

• 3 oz Sonoma County Chardonnay
• 1 oz White Peach Puree
• ½ oz Elderflower Syrup
• ¼ oz Fresh Lemon Juice

Combine the Chardonnay, white peach puree, elderflower syrup, and lemon juice in a cocktail shaker with ice. Shake gently until well-chilled. Double strain into a chilled flute or wine glass. If desired, top with a splash of dry sparkling wine for added effervescence. Garnish with a slice of white peach and a fragrant sprig of thyme.

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Charlotte’s Mule

• 4 Oz. Charlotte’s Home Sauvignon Blanc
• 3/4 Oz. Fresh Lime Juice
• 3/4 Oz. Liquid Alchemist Ginger Syrup
• 2 Oz. Fever Tree Ginger Beer
• 2 Oz. Club Soda
• Fresh Mint

Add Sauvignon Blanc, lime juice & ginger syrup to a shaker with ice. Shake and strain over crushed ice. Top with ginger beer & club soda. Garnish with mint.

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Sonoma Smash

• 4 oz. Rodney Strong Rosé of Pinot Noir
• 1 oz. Fresh Lemon Juice
• 1/2 oz. Simple Syrup
• Muddled Basil
• Muddled Strawberry

Slap the basil then muddle itwith the strawberry in a shaker. Add the other ingredients and ice. Shake and strain over crushed ice. Garnish with basil leaf and strawberry​.

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Sunset Symphony

• 2 oz. Rodney Strong Red Blend
• 1 oz. Cranberry Juice
• ¾ oz Fresh Lemon Juice
• ¾ oz Simple Syrup
• Muddled Blackberry

Add the blackberries to a shaker tin and muddle. Add the other ingredients to shaker. Ice/Shake/Strain over ice. Garnish with blackberries.

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Cab’eret Spritz

• 2 oz. Rodney Strong Cabernet
• ¾ oz Fresh Lemon Juice
• ¾ oz Passion Fruit Vanilla Syrup*
• Top with 2 oz Prosecco.

Add Cabernet, lemon juice & passion fruit vanilla syrup to a shaker with ice. Shake and strain over crushed ice. Top with Prosecco.

*Passion Fruit Vanilla Syrup: 0.5 oz Tahitian Vanilla Extract combine with 8 oz Passion Fruit Syrup, bring to boil, let stand for an hour, refrigerate.

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