A modern take on the original method of making bubbles, more fun than it is elegant, but certainly don’t be embarrassed to pop this for a special occasion either.
Call it a Pet Nat or call it ancestral, this sparkling wine exhibits a rustic edge that you don’t get out of Champagne or Cremant. Its bubbles are light, its fruit fresh and tropical, its acid energizing.
Pro Tip:Total breakfast wine, but please don’t mix it with OJ, just drink wine at breakfast like a boss.
Varietals - 100% Sauvignon Blanc - Musque Clone | 40 year old vines.
Vineyard - Feliz Creek Vineyard is dry-farmed by its new owners Wendy and Jason as of 2015. This a unique cuvée because this section of the vineyard is virused so it's getting pulled out (don't worry you won't get sick). This fruit was simply going to rot off of the vine but it was way too tasty for us to allow that to happen. We hired a crew to come out and help us pick it. While we're sad that we won't be able to recreate this wine from this site, it's very cool to have this one off wine. It’s farmed using nothing more than sulphur dust. The vineyard runs along Feliz Creek north-west of the town of Hopland. Loamy soils run along the creek through the vineyard and a warm dry climate make this old river bed unique terroir.
Method - A portion of the unfermented grape juice (must) is frozen at crush. We let 20% of the fruit undergo carbonic maceration to add depth, texture and layers. The rest of the base wine is pressed, the juice is browned in the press pan and fermented dry in tank before homogenizing with the carbonic juice. We then thaw and add back the unfermented grape must to bring the wine to 12g/L of residual sugar at bottling. We don’t mess with disgorgement because it makes a mess and we're happy to embrace the cloudiness. People say it's healthy or something like that.
Unfined, unfiltered and untouched. No sulfur is harmed in the making of this wine - 210 cases produced / 12% Alcohol