Fruit wines have by no means been taken fairly as severely as their vitis vinifera counterparts, both considered a novelty or a literal, if lighthearted, joke. However in our July/August 2025 situation, wine author Betsy Andrews explores the winemakers working with a veritable bounty of fruits. From gentle sparklers to ageable, full-bodied bottles, this new wave of fruit wines are excessive caliber and wholly sudden.

Bluet Glowing

Rising in abundance in Maine are wild blueberries. A lot in order that California winemaker Michael Terrien based the blueberry-specific vineyard Bluet. There he crafts vivid, glowing wines from the native fruit, in addition to helps the native, small-scale growers. Offered in cans and bottles, the easy-drinking (7 p.c ABV) Bluet Glowing is gentle and dry, with fruity, floral notes. $19.99/750ml, bluet.me

C. Cassis Cassette

Initially crafting a botanically laced cassis liqueur from New York-grown black currants, Rachael Petach realized there was nonetheless liveliness to be discovered within the pressed fruit. Utilizing rehydrated blackcurrant pomace co-fermented with marigold, chamomile, or lemongrass, she makes a traditional-method glowing wine dubbed Cassette. Dry and zippy, the wine clocks in at a very simple ingesting 9 p.c ABV. $30/750ml, ccassis.com

Chateauneuf-du-Fargosonini Plum Noumena

Whereas Alejandro Fargosonini and Andrea Spaziani craft quite a lot of pink blends, rosés, and single-varietal wines in California’s Central Valley, additionally they look past the bounds of vitis vinifera. Within the identify of lowering meals waste and experimental play, Chateauneuf-du-Fargosonini has fermented all the things from apricots to nectarines and persimmons. Their Plum Noumena, made with Damson plums, presents up baking spice and vivid fruit, held along with a strong tannic construction. $14/375ml, vinoshipper.com

Eighteen Twenty Wines Victoria

In Portland, Maine, Amanda Denniston finds inspiration in one of many state’s money crops: rhubarb. This vegetable has been used to make wine because the 1800s when Maine farmers would merely ferment their extra produce. Denniston makes use of the brilliant, acidic juice in a spread of wines. However the Victoria, named for the favored varietal, presents the purest, sweet-tart expression of the rhubarb. $20/750ml, eighteentwentywines.com

Hermit Woods Vineyard Hermitage

In New Hampshire, vintner Ken Hardcastle strives to create wines paying homage to classics. He co-ferments and blends quite a lot of fruits for vivid, balanced, ageable wines. Comprised of blackberries, blueberries, elderberries, and black currants, the cheekily named Hermitage is a “swarthy, Rhône-style pink” says Andrews. Every fermentation is barrel aged for twenty-four months earlier than mixing. $38/750ml, hermitwoods.com

Hula o Maui Pineapple Glowing

Constructed from 100-percent Maui Gold pineapples harvested simply barely underripe, the Hula o Maui captures the heady aromas of the tropical fruit in a crisp glowing wine with a “briny, bracing, bitter acidity,” says Andrews. The wine, produced within the méthode champenoise and aged on the lees for six to eight months, contains a creamy texture with vivid notes of the fruit. $26/750ml, mauiwine.com