Extremely crisp, high acid sparkling wine from this very small San Luis Obispo producer focusing on earth-driven wines. Pinot Noir’s rose petal and raspberry aromas tip-toe in. Tangy citrus, yellow cherry and plum flavors shine in the mouth along with smidge of jasmine or honeysuckle. There’s a suggestion of rocky earthiness on the finish if you’re looking for it. Very dry, very crisp…dryness not designated but stylistically I’d call it an Extra Brut. A unique, cool wine.
The first time you try the Bluet you will probably be surprised. I, for one, didn’t know what to expect and was still surprised. Very aromatic, but it doesn’t shout out blueberries. I get cranberries, violets, black pepper and dark plum smells as much as blueberry. Ditto on the taste and it’s high acid and very, very dry. (It is fermented dry and 7% alcohol, which translates to tangy wine regardless of the fruit used.) The sparkling softens the acidity just like in “normal” grape sparkling. This is not to drink solo (as in without food) as it’s too dry […]
Here’s an original. Sauvignon Blanc (from near Hopland, southeast Mendocino County) made into a lightly sparkling wine. Method Ancestrale means the wine, not a dosage, makes the bubbles. In this case it is a second fermenation. Subject to Change uses Sauvignon Blanc must that was frozen at harvest, then thawed and added to wine in bottle. Very yellow-grapefruity, also generous on the green heirloom apple and lime. Kaffir lime and Meyer lemon gives the wine a little exotic-ness. Lightly sparkling, not nearly as much as Champagne. Exceptional intensity of citrus fruits, acidity and herbal character typical of Sauvignon Blanc. Probably […]
Unquestionably one of the best American sparkling wines made. This is 91% Pinot Noir, 9% Chardonnay from their Estate vineyard in Willamette’s Eola-Amity Hills sub-AVA. Barrel fermented and aged 8 months before 2nd fermentation in bottle. 2 years on its lees before disgorgement in spring 2017. The Soter Brut Rose comes out of the gate like a lightning bolt with fruit-forwardness (blood orange, wild cherry, raspberries) plus fresh pie crust, roast almonds and chamomile tea. You’ll really notice this wine – shy it is not. And with all its flavor, the acidity is running right alongside. Pour this next to […]
A rare duck in California, “Pet Nat” for short is a single fermentation sparkling wine in which the fermenting wine is bottled and sealed until it’s time to drink. To use the lesser-known Malvasia Bianca makes it an even great oddity. Boy is it good. Orange and lemon blossom nose with green apple skins, fresh-squeezed Meyer lemons and kiwi. It’s aromatic but with restraint, which I find common for Malvasia Bianca in general…not overly aromatic. Since the wine was bottled while fermenting, the dead yeast/lees make the wine very cloudy. This results in more texture and mouthfeel. This is a […]