This richly layered red draws inspiration from the elderberry wine Brock’s grandmother—the restaurant’s namesake and the chef’s biggest culinary inspiration—made every year in her home kitchen.

Dried elderberries mesh with plums, blueberries, cherries, and syrah grapes for a complex and rounded base complemented by bright and tropical pawpaw vinegar and a host of roots and spices native to Brock’s Appalachian stomping grounds. The result is an homage to Audrey’s elderberry wine, but something entirely new—full of both fresh and dried fruit flavors, with a structured botanical backbone and a lightly perfumed, yet fresh finish courtesy of black malva flowers and pine.