IMPORTANT INFORMATION
Tricky question! Wine laws are always evolving and this link (U.S. Wine Shipping Laws, State by State (winespectator.com)) to Wine Spectator's article on shipping is very helpful but in short, we can ship to most states through the use of our shipping partner, VinoShipper.
Our wines contain very small amounts of potassium metabisulfite, a compound used to keep the wine from continued fermentation in the bottle so much that it bursts on your shelf. If you believe that sulfites are your problem look out for your sensitivity to also include french fries, cured meats, cheese, and canned soup (Winefolly.com) because they are also present there. The sulfite is approved by the FDA and is GRAS, generally recognized as safe.
Great question! The answer varies from fruit to fruit but a very rough estimate would be about 3 weeks. Primary fermentation can take anywhere from 3 days to a couple weeks. Then the wine must rest and have the dead yeast and other particulates settle out so you can drink the beautiful, clear wine you have in your glass today.
Good observation! No need to worry, those are called tartrate crystals. They are generally precipitated out when the wine reaches very cold temperatures and the tartaric acid solidifies. The wine is still entirely safe to drink! Don't worry about the "wine diamonds" just attempt to leave them be and enjoy your bottle.
