The winery has released recipes for frozen Sauvignon Blanc and Pinot Noir lollies which help keep the wine’s flavor profile more or less intact.
The Pinot Noir recipe requires 1.5 pounds of ripe blackberries, four ounces of dark cane sugar, four fluid ounces of water and six to eight fluid ounces of Pinot Noir.
Dissolve the sugar in the water while gently heating it and then leave to cool. Lightly puree the blackberries and then add the sugar water and wine.
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