This is Navarro's 40th year of producing varietal grape juices. We harvest wine-variety grapes—free of rot or mildew—slightly less ripe than we would for wine to keep the grape acidity high and the sugars modest. We then destem the grapes, press and transfer the juice to a refrigerated tank and quickly bring the temperature to about 30°F to prevent any fermentation. Next we filter the juice multiple times over several days—always keeping it cold—until the juice is crystal clear and free of yeasts. Finally, as the juice is being bottled, it is filtered the final time to assure sterility. The biggest headache is that juice has to be bottled before our wine fermentations begin so this should all be accomplished in a week or less. Our 2020 Verjus is from estate Pinot Noir grapes harvested a few days after the berries softened for maximum acidity. The Gewürztraminer juice's aromas are tropical and floral with yummy peach-tropical fruit flavors backed up with lively acidity.

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