Is Flower Wine Ready for PrimeTime?
Free Range Flower Winery Aims to Find Out!
By Martin D. Redmond
August 15, 2018
Tasting notes: Trying something deliciously different tonight.... It’s pale pink with floral, candied lemon, licorice and raspberry hard candy aromas. On the palate, it’s off dry, and fresh with candied raspberry, citrus, red licorice and a bit of juniper. It was great paired with an app of @cypressgrovers Purple Haze (Chèvre with lavender and fennel pollen) and citrus cured smoked salmon!
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Thank you Martin Redmond for the blog feature and tasty review!
Thank you Martin Redmond for the blog feature and tasty review!
Oakland's Free Range Flower Winery Plans Takeover Party
This wine is made locally with flowers — not grapes
By Anneli Star Josselin Rufus
August 14, 2018
The first-ever batch of "L" sold out at the winery's launch party in Uptown recently. Subsequent demand has been so fervent that Free Range Flower Winery has since doubled its production capacity.
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Thank you Anneli Rufus & Oakland Magazine's East Bay 365 blog for the "L" Batch #2 Party preview!
Thank you Anneli Rufus & Oakland Magazine's East Bay 365 blog for the "L" Batch #2 Party preview!
Cheers! Oakland boutique winery
splashes on scene with lavender libation
By Cornell Barnard
July 10, 2018
The Bay Area's food and wine scene is, of course, world-class and often pretty innovative. A new Oakland winery is producing a vintage like no other where flowers -- not grapes -- are the star of the bottle.
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Many thanks to Cornell Barnard, Andrew Shepherd, Dan Ashley & the whole ABC7 news crew for this sweet local TV spot!
Many thanks to Cornell Barnard, Andrew Shepherd, Dan Ashley & the whole ABC7 news crew for this sweet local TV spot!
Free Range Flower Winery
Brings Lavender Wine
to Oakland
By Momo Chang
July 10, 2018
A new Oakland-based winery is set to debut this week with a one-of-a-kind concept: small-batch wine made from flowers. Free Range Flower Winery’s founders are Aaliyah Nitoto and Sam Prestianni, who folks might recognize from the local music scene. The couple had been toying with the idea of turning Nitoto’s passion for making flower wines into a bona fide business for several years, and now it’s happening.
The winery is starting with a lavender wine, made with locally and organically grown lavender and lemons. It’s best compared to a sparkling rosé, with complex flavors and a subtle sweetness. But it’s unlike anything most folks have tasted before.
There’s a history of these so-called “garden wines.” Osmanthus and chrysanthemum wines are made in China and Korea, and dandelion wine is referenced in literature. It’s an old tradition that hasn’t taken hold at all in the contemporary United States. If all goes well, Free Range Flower Winery hopes to change that. “Our goal is to change the conversation around wine,” Nitoto said. Since they don’t have a tasting room, they will be partnering with local creatives, artists, and other makers on events to get their beverages out there. They also will be providing their wines to two local restaurants and bottle shops. The effervescent wine pairs well with brunch foods and savory dishes (though not acidic foods like tomato sauces) when served chilled.
The winemaker is Nitoto, who is an herbalist and biologist. Nitoto started making her own flower wines and sharing them with the couple’s friends several years ago. “Making wine from flowers is something that I really enjoy,” she said. With Prestianni’s support and encouragement, they decided to turn it into a winery.
Nitoto and Prestianni also realized it was something missing from the Bay Area food and drink scene — not a flower-infused drink, but wine actually made by fermenting flowers and other minimal ingredients in pressurized tanks. The alcohol level is 13.5 percent, which is about average for domestic wines.
In the future, they plan to make wine from other flowers like rose, hibiscus, lilacs, and elderflowers. “Lavender is one of my favorite herbs,” Nitoto noted, adding that it’s a familiar food flavor nowadays with lavender cupcakes, lavender kombuchas, and lavender lemonade all commonly available.
Nitoto and Prestianni will launch the new business on Friday, July 13, from 5 to 9 p.m. at... [Click here for original article to find out where the party was] Customers can taste the wine and purchase bottles from their first 25-gallon batch — and the $30 bottles are discounted if you pre-order by July 12. Pre-orders can be picked up at the launch party or be home-delivered for free in Oakland and Berkeley with the purchase of three or more bottles. To keep track of upcoming events and tastings, sign up for their newsletter at FreeRangeFlowerWinery.com.
The winery is starting with a lavender wine, made with locally and organically grown lavender and lemons. It’s best compared to a sparkling rosé, with complex flavors and a subtle sweetness. But it’s unlike anything most folks have tasted before.
There’s a history of these so-called “garden wines.” Osmanthus and chrysanthemum wines are made in China and Korea, and dandelion wine is referenced in literature. It’s an old tradition that hasn’t taken hold at all in the contemporary United States. If all goes well, Free Range Flower Winery hopes to change that. “Our goal is to change the conversation around wine,” Nitoto said. Since they don’t have a tasting room, they will be partnering with local creatives, artists, and other makers on events to get their beverages out there. They also will be providing their wines to two local restaurants and bottle shops. The effervescent wine pairs well with brunch foods and savory dishes (though not acidic foods like tomato sauces) when served chilled.
The winemaker is Nitoto, who is an herbalist and biologist. Nitoto started making her own flower wines and sharing them with the couple’s friends several years ago. “Making wine from flowers is something that I really enjoy,” she said. With Prestianni’s support and encouragement, they decided to turn it into a winery.
Nitoto and Prestianni also realized it was something missing from the Bay Area food and drink scene — not a flower-infused drink, but wine actually made by fermenting flowers and other minimal ingredients in pressurized tanks. The alcohol level is 13.5 percent, which is about average for domestic wines.
In the future, they plan to make wine from other flowers like rose, hibiscus, lilacs, and elderflowers. “Lavender is one of my favorite herbs,” Nitoto noted, adding that it’s a familiar food flavor nowadays with lavender cupcakes, lavender kombuchas, and lavender lemonade all commonly available.
Nitoto and Prestianni will launch the new business on Friday, July 13, from 5 to 9 p.m. at... [Click here for original article to find out where the party was] Customers can taste the wine and purchase bottles from their first 25-gallon batch — and the $30 bottles are discounted if you pre-order by July 12. Pre-orders can be picked up at the launch party or be home-delivered for free in Oakland and Berkeley with the purchase of three or more bottles. To keep track of upcoming events and tastings, sign up for their newsletter at FreeRangeFlowerWinery.com.
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Thank you to Momo Chang & the East Bay Express for our first local media shout-out!
Thank you to Momo Chang & the East Bay Express for our first local media shout-out!
