Inspired by the sweet, tart and highly refreshing hibiscus iced tea Agua de Jamaica found all over Los Angeles, Lite Werk Hibiscus sits somewhere between pét-nat and piquette, something a little lighter in alcohol, but still bright and expressive. It’s made by infusing a base wine with heirloom Oaxacan hibiscus tea, then given a light bottle re-fermentation with a Champagne yeast starter to create a lively, energetic natural spritz.

Wonderwerk is less a winery and more a fermentation playground. Founded by friends Andrew Lardy and Issamu Kamide in California, their wines pull inspiration from music, food, science and a healthy disregard for convention. Fruit is sourced from a mix of organic and sustainably farmed vineyards across the state and handled with a light touch in the cellar. Fermentations are spontaneous, vessels are mostly neutral, and additions are kept to a minimum, allowing the raw character of the fruit and site to lead the way. The name comes from Wonderwerk Cave in South Africa, home to one of the earliest known signs of human cooking, a million-year-old hearth.