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Just in time for Memorial Day, we’d like to introduce the release of two of our new best friends: Pear Blanc & Máslás. We looked further down the Rabbit Hole, and sure enough, there they were.

Mark your calendar and join us live from our cellar on Thursday, May 27th at 5pm PDT / 8pm EDT for Live@ObsidianWineCo “Ready for Summer: Pear Blanc and Máslás” as we are joined by winemaker Casey Graybehl and storyteller Casey Murphy to kick your summer off in style, and tell you a bit more about the provenance of these wines.

Pear Blanc is what happens when you marry the agricultural heritage of pear growing in Lake County, with the Sauvignon Blanc of the same region. The result is a dry, balanced, and fresh blend of the two.

Máslás is a “piquette” which, if you’ve wandered into a natural wine store recently, you may have noticed, but they are nothing new. Once upon a time, on a continent far, far away, the vineyard and winery workers of the world discovered that if they added water to pomace (leftover grapes, after pressing) they could soak up the sugar that remained. When this concoction fermented, the result was a low alcohol beverage that was palatable and thirst quenching. Máslás means “copy” in Hungarian, more or less.

These are quintessential summer sippers: low in alcohol (11.6% and 7.7%, respectively), personal-sized (500ml bottles), and as affordable as we can make them ($16 per bottle or $13.60 per bottle for Wine Club Members). Pick up a case or two, stick ‘em in the fridge, and share with your friends and family on Memorial Day weekend. You will probably even convince a beer-drinking friend or two that wines are actually pretty good, after all.

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