The 2018 vintage was marked by a long, even growing period with moderate spring and summer temperatures. Harvest began anywhere from 10 days to three weeks later than in 2017. Crop size was generally larger than the previous year and with the consistent growing conditions and cooler temperatures, the grapes were able to mature slowly, resulting in excellent quality.
This mourvèdre comes from the Leedham Vineyard in the Sierra Foothills.
Pétillant Naturel, known as pét-nat, is made in the ancestral method, one of the oldest ways to make sparkling wines. The wine is bottled before primary fermentation is finished, leaving a bit of trapped carbon dioxide in the bottle, and creating the lively bubbles.
To make our pét-nat, we harvested 1.7 tons of fruit, which was pressed into a stainless steel tank. Fermentation kicked off with native yeasts, and we had a long, cool, three-week fermentation before it was bottled, not quite dry, with crown caps. The bottles were stored upside down to clarify the wine, then disgorged and rebottled in February 2019.
Once you pop the top on this bright, ruby-colored sparkler you know you’re in for a good time. A good dose of effervescence lifts up the raspberry, fresh cut strawberries, and brioche aromatics. On the palate, notes of fruit punch and berry jam, followed by a sweet-tart finish.
The pét-nat is a versatile sparkler that will pair well with a salumi platter; rich, intensely-flavored cheeses; and quince spreads. Because it is slightly-sweet, it would also pair well with spicy foods, like hot buffalo wings or Korean BBQ. It also tastes great on its own!
|Wine Style||Sparkling Wine|