Rinke makes cider and wine, while Hamblin fashions the evocative cut-paper art that adorns each bottle, all of it done at the Roshambo Art Farm—a rock quarry, music venue and working farm, with vineyards out in Willamina. Art + Science makes a syrah, a pinot noir, and now a bottle-fermented pinot noir pétillant-naturel—effervescent and delicious, yet earthy and funky.
This take on pét-nat wine has layers of creamy strawberry rhubarb and pastry crust, cut through with pink-lemonade acidity and a Campari bitterness that seems to be the calling card of Oregon pinot pét-nat. It's mildly effervescent, settling quickly into a mineral-driven wine that's somewhere between still and sparkling. Drink it ice cold, in place of an amaro or aperitif, or pair it with summer salad greens. Recommended.