When California winemakers Ted Bennet and Deborah Cahn found themselves starting a family, they were inspired to create a virgin alternative to their flagship pinot noirs and gewürztraminers. The challenge, as they saw it, was to create a juice that mimicked the experience of tasting a fresh grape. So Bennett and Cahn eschewed conventional juice-making techniques, opting instead for an approach modeled after their successes in the wine room. They make their juice with the same grapes that they use in their award winning wines. And, just as in wine making, they test the sugars in their fruits and pick them at their peak. After crushing the grapes, they use cold filtration to prevent yeast from fermenting the juice and bottle it in the same handsome vessels as their wines. Requiring a corkscrew to open your grape juice brings a familiar touch of theater to the experience.