The origin story of modern sparkling wine in California runs straight through the Carneros winegrowing region. And no one can talk about the Sonoma Carneros without mentioning its most prominent and important growing family- the Sangiacomos. In fact, when the Sangiacomo family first converted from orchard growers to grape growers (the great pear crash was no joke), some of their earliest buyers were the first big sparkling wine houses. We felt it fitting that as a sparkling wine project dedicated to showcasing California terroir that we work with some fruit from this archetypal vineyard. Though Sangiacomo Vineyard is actually a lot of different vineyards we decided to work with a unique block that was planted in 1982 known as “Catarina’s.” Not only do the old vines produce dynamic and wonderful fruit, they are also located on the other side of the creek from the original Ravenswood winery, where Morgan would take time off from making Pinot Noir and criticizing Zinfandel to play among the vines.

The fruit profile is evocative of what came before there were vines planted here- with pomme fruits like pear, quince and baked red apples kissed with a touch of saltiness from the bay coming to the fore. Of the wines in the release this one is probably the most “classic” example of a California sparkler- It can be enjoyed by a wide demographic of sparkling wine lovers, from staunch classic Champagne drinkers to those who want something more unique. 

The pull of remote and rugged places has been part of our sparkling wine journey since the beginning. With elevation and remoteness come challenges. Just like with Brosseau vineyard, Stu Bewley has had to overcome enormous challenges to forge a world-class vineyard surrounded by the rugged wilderness of northern Mendocino. You can watch my interview with Stu Bewley about his incredible journey to planting grapes on our youtube channel but suffice to say the wines that come from the vineyard today are worth the hardship and expense of farming here.

In 2018, the grapes were delicately foot-trod and allowed to soak on their skins for about an hour in order to coax a touch of copper color and the wild Pinot character that we love from up here – something along the lines of raspberry and pomegranate mixed with a forest floor and black tea. We then press the tiny slightly clusters gently to preserve the clarity and acid of the wine. This is another wine in the release which we have been able to hold for a year post-disgorgement to allow the elements to harmonize a bit. This is a beautiful, crystalline, wine that leaps from the glass. Like all the wines in the release, the wine will be quite rewarding to age as well as benefit from air and aggressive swirling in the glass.

“The trees and muscled mountains are the world -- but not the world apart from man -- the world and man -- the one inseparable unit man and his environment. Why they should ever have been understood as being separate I do not know.” -John Steinbeck

I can’t help but quote Steinbeck when talking about Brosseau- fitting since the golden, jagged edges of the Gabilan Range figure so prominently in his many works about Monterey and the Salinas River Valley.

This is the best Brosseau vintage we have made to date. From vines planted in 1980 at 1800’ in the Chalone AVA, Brosseau is farmed with great care and purpose by second generation farmer Bill Brosseau. This wine blossoms with Chalone perfume- stately but a bit wild, like a person dressed for a black tie ball rocking Jordans at the foot of a Zegna tux. Hints of peppercorn and laurel bay mix with tense pome fruit lying over a core of limestone derived stoniness. After several hours open, the wine fills out with Brosseau’s usual dense center without being overpowering. The long cool year and balance of the 2018 vintage is on full display.

Nestled at 1500’ elevation, Heron Lake is/was located in Napa’s well-kept secret, the Wild Horse Valley AVA. Sadly, we only got to work with this vineyard for two years before fire and pathogens claimed its lovely vines. We decided to co-press the Chardonnay and Pinot Noir together, a technique we learned from Jean-Baptiste Geoffroy in Champagne. The result is a wine combining the best of Chardonnay and Pinot in one glass. Freshly cut grass mixes with striking cherry and raspberry fruit. The Pinot provides red fruit, the Chardonnay more stone fruit and the wine is mouth-wateringly delicious. The team just kept saying “wow” while tasting this wine for the first time. When we were walking the vineyard, we saw the mix of quartz, granite and feldspar soils that are perfectly situated to benefit from the cooling breezes of the San Pablo Bay. We knew the vineyard was special, but this wine surpassed our expectations. I hope one day the vineyard will be re-developed, and we’ll be back. But for now I am going to treasure this wine as it is truly one of the best wines we have made to date from a corner of California that few know.

This is our “Ode to Arpad Haraszthy,'' who was the pioneering methode traditional producer in Sonoma Valley with his “Eclipse” wine in the 1800s. It might be surprising at first, but his favorite grape for making sparkling wine in California was Zinfandel. However, we have come to realize that when picked at sparkling wine sugar levels the variety has almost identical chemistry as Pinot Noir and Chardonnay. Sourced from our home vineyard from vines planted in 1888, this wine iis draped in the history of the Sonoma Valley.

A shimmering pink copper color the wine has a unique profile of pomegranate, orange oil, fennel seed and something faintly umami. Let this sit in a glass for a few minutes and the wine shows itself more clearly and generously, finding the balance between a richness imparted by Zin combined with bright acid and freshness. Unpretentious, unique, and simply delicious. Based on how the 2013 is showing today, I think this will have a long life ahead of it.

Though we only got to work with Chuy Vineyard for two vintages, we couldn’t be happier that we got to capture the remarkable site in a bottle filled with bubbles. Planted in the early 1970s by legendary Sonoma vineyard manager Chu Ordaz, this vineyard captured both the great site but also a viticultural world where widely spaced, dry farmed vines were the norm rather than the exception. Chuy is “mountain” Chardonnay as both its 1000’ elevation and intensity indicate. The Chardonnays from Mt Veeder can be so dense that sometimes its as if your senses can almost be overloaded. We handle this aspect but making a more aggressive than normal press cut, ensuring that only the nectar of free run juice with almost no additional squeezing goes into the finished wine. This means we get a tiny amount of juice from the grapes, but the result is that the site's more nuanced flavors come through. Immediately after disgorgement the wine was dominated by a steely gunflint minerality but after the wine spent some time aging, the lovely underlying peach blossom and white flowers began to reveal themselves.

Pristine, thoughtful farming in the midst of rugged wilderness- that is Alder Springs vineyard. These vines share the landscape with with the flora and fauna of the Mendocino Coast- including hungry bears, towering Douglas fir and Madrone trees. No vineyard and farmer encapsulate California’s pioneering spirit like Alder Springs and Stu Bewley.

The 2017 has volumetric fruit like a Marshall amp turned to 11. The pine and wintergreen notes are a nod to the surrounding forest, while being wrapped in a blanket of bright stone fruit and citrus. Reductive notes are teased with the smells that waft out of a bakery in the morning balanced by a dollop of fresh squeezed Meyer lemon and kaffir lime leaves. This is a wine that is a force today, showcasing the warmer 2017 vintage. It will also reward you if you decide to cellar it for a decade or more.

Like Grandmaster Flash changed music forever, Alder Springs changed where people thought you could plant grapes in Mendocino. No wine captures California’s wilder side like the Alder Springs Pinot Noir. A ballerina-like balance between fruit and acidity. Sourced from a block planted at over 2000’ feet elevation, my New Yorker cynicism melts away anytime I look out at the expansive view of Spirit Rock which our Pinot overlooks. Like Beyoncé’s Riccardo Tischi dress at the 2012 Met Gala, this wine is a statement while also being the definition of elegance and style. It has just a touch of yeastiness and the acid grips your palate and carries the fruit into the long finish. The color has just a kiss of pink and looks like the early horizon of a setting sun. I don’t think there is a better example of the breadth of flavors, textures, and fruit in a Pinot Noir-based sparkling wine.

The drop-dead gorgeous Chalone region was one of the earliest areas in California to be celebrated for its Chardonnay. Sparkling Brosseau may have the most transportive smell of any wine we make. It smells like the chaparral, the wild pink peppercorn tree along the road, and bay laurel. The fog coming in from the ocean and the hot limestone and granite that dot the vineyard say hello as well. It is a sparkling wine that mixes tension with tactile texture, like a linebacker who takes ballet lessons. The finish goes on and on, with savory baked red apple goodness. A brilliant vintage of Brosseau. The Wine Advocate rated the 2016 96 points and I think the 2017 may even be the better wine.

Just barely able to be called a sparkling rosé, or maybe not even? The 2017 rendition from 1880s-planted vines in the heart of Sonoma Valley has just a hint of copper color from the shorter soak of only 90 minutes in 2017. The most fruit-forward of all the wines in this release, the palate is laden with raspberry and bergamot along with an intoxicating strawberry flavor that takes me back to my NYC days, and one particular seller of tiny wild strawberries at the farmer’s market. They were the essence of strawberry, but with a depth and a brightness to them. I have never experienced a bubbly liquid version of that until now. We hope Agostin Haraszthy would be proud of us continuing the tradition of old vine zin bubbles that taste simply delicious. Plus, you will totally mess with your friends' minds when you blind them on this, because, yes, we can have dinners with friends again. Pop that sparkling zin and celebrate that! - Sold Out

This vineyard is as close to the Petersons’ origin story in Sonoma as any could be. With vines planted in 1981 (Morgan’s birth year!) the block, known as Catarina’s, is located just on the other side of the creek from the original Ravenswood winery. Morgan grew up playing in and around these vines while Joel worked long hours in the winery. Located in the Sonoma Carneros, this vineyard and many that surround it were the epicenter for the first wave of sparkling wines made in California at places like Domaine Carneros, Mumm Napa, Gloria Ferrer and more. The wine itself is a study in the best that Carneros terroir has to offer when fruit is sourced from older vines and yields are naturally a bit more limited. This wine shows the herb and saltwater kiss of the nearby San Pablo Bay along with richness from the clay-loam soils. We think it a rather grand wine that is showing a particularly regal pedigree. The Sangiacomos’ grew pear trees on this land before they switched to wine grapes and we can’t help but feel the ghost of orchards past in the fruit profile of this. If there is one wine to drink from this release right off the FedEx trip, this is it.

From the wild northern reaches of Mendocino, Alder Springs’ wild side somehow translates to a wine of elegance and personality. This is a taut vintage of Alder Chardonnay, with tons of minerality and cut that makes your mouth water for some oysters or other sea treats. It also has a generosity of fruit and has the stuffing and the acid to go the distance. Lots of salty nori ocean goodness mixed with green and golden apples, apricots and fresh brioche. Like an ocean breeze on a hot day, this wine just lifts you up and refreshes your existence. This wine is young and tight but finishes with a more generous fruit and texture experience than you would expect. This wine saw a touch of stockinger oak, and it works so well—just a hint of spice and a savory component that we love. It should age for 15+ years, but if you’re like me and need fried chicken and bubbles at least once a month, it’s hard to resist now as well. - Sold Out.

“The 2016 Sparkling Chardonnay Alder Springs Vineyard is the Under the Wire bottling that is most reminiscent to Champagne, with toasty, creamy, brioche-laced fruits on the nose. The palate is lush and creamy, with flavors of warm croissant, baked pears, white flowers and cream that shift and evolve in the mouth. It offers incredible amplitude and layering and will have a long life ahead in the cellar.”

96 points - The Wine Advocate

Even in the rostrum of remote places we gravitate towards for our sparkling wines, Alder Springs is a level above—where the vastness of Mendocino’s northern reaches does a lilting two-step with grape agriculture. This doesn’t always make farming fair or easy, but Stu is generally okay with that as the vinous rewards can be just as vast as the vineyard’s surrounding landscape. The 2016 Alder Sparkling Pinot has a touch of pretty color, and the fruit is subtle and building as the wine opens itself and intersects with atmosphere. There is a snap of acid from the cold nights and sandstone soils and crunchy texture from foot stomping the grapes and letting them soak for a few hours. The wines from Alder are usually our most traditionally “champagne-like” in acid and fruit profile, and this rendition is certainly in that vein. The vin clair was fermented in neutral oak barrels followed by 31 months en tirage. 4 grams of dosage. Disgorged January 2020

“The 2016 Sparkling Pinot Noir Alder Springs Vineyard was disgorged in January of 2020. It has a peachy-bronze color and aromas of bruised apples, beeswax, toasty accents and a singular note of candied peach. The palate is full and rich, offering amplitude without an over-autolytic character, and unique tropical, toasty and wooly undertones. It's an unusual style of sparkling wine that's appealing for its dry but fruity, energetic character.”

94 points - The Wine Advocate

It is our sixth vintage working with this beautiful, dry-farmed vineyard located in the shadows of the Pinnacles National Monument at 1800 feet. The air of this wild and remote place is often kissed with laurel bay, peppercorns and wild herbs during the summer months, and that garrigue characters permeates the aromatics of the wine. Soils are composed of limestone and granite and each adds to the wine—structure and savoriness from the granite; brightness and tension from the limestone. Considering how remote this vineyard feels today, one can only imagine how isolated it must have felt when Jon Brosseau first planted it—we are often amazed by its sheer existence. The vineyard is now farmed organically by his son Bill who could have easily ripped up these 1980s own-rooted plantings to plant a more productive clone. But Bill, a great winemaker in his own right, recognizes how special the wines from these vines are and devotes the necessary, and sometimes painfully expensive, resources to ensure the vineyard is farmed to a high level of quality. The 2016 is our favorite so far, balancing the concentration and wildness of place with beautiful cut, elegance and precision. The vin clair was raised in a combination of stainless steel and oak barrels with 8 months of elevage prior to secondary fermentation and 31 months en tirage. 2 grams per liter of dosage. Disgorged January 2020.

In 1980 David Hirsch bought an old sheep ranch with depleted soils and has spent his life molding it into the life-filled, ecologically vibrant piece of paradise it is now. In the process, he and legendary winemakers like Ted Lemon, Steve Kistler and Burt Williams fundamentally changed how we think about Pinot Noir in California, making the far reaches of western Sonoma one of the most celebrated terroirs for grape in the world. We were lucky to work with Hirsch for four years, 2016 being the last (we are still holding onto our 2015 and 2013 bottlings). It is a foundational vineyard for us as we have developed our understanding of making sparkling wine. The Hirsch Vineyard wines (both still and sparkling) have a depth of red fruit on the nose, suggesting wild raspberry and blackberry combined with sea air and perhaps a bit of conifer-inflected coastal maquis. Upon safe arrival of fruit to the winery (never assured on the winding coastal roads, ask Chris ) the grapes were foot-stomped and left to soak for 90 minutes to steep a touch of color into the wine and unlock the subtleties bound in the thick skins. After a very gentle pressing to keep pH’s low and natural acidity high, the wine was fermented in a few neutral oak barrels and left on lees for six months prior to secondary fermentation. 31 months in tirage and 3 grams per liter of dosage. Disgorged January 2020.

Believe it or not, you cannot really talk about the history of sparkling wine in California without talking about Zinfandel. Then again, most stories of California wine do not go far without mentioning California’s great chameleon grape. In the 1860s, the first widely heralded sparkling wine was made in Sonoma Valley by Arpad Haraszthy. Named “Eclipse” (great name!), it was based around Zinfandel picked early for acid along with several other varieties. This initially might seem out of place given Zinfandel’s reputation for making powerhouse red wines, but our experience is that, when picked at sparkling wine sugar numbers, Zinfandel has remarkably similar acid and chemistry numbers to Chardonnay and Pinot Noir. The fruit for this wine is sourced from a block of 1888 plantings at Bedrock Vineyard planted on Los Robles cobbly loam. Though predominately Zinfandel, the block also has small amounts of Grenache, Tempranillo, Grand Noir, Syrah and Mataro. Following treading and a short maceration, the wine was pressed gently and fermented in a combination of neutral oak and stainless steel barrels. After six months of elevage, the wine was racked for secondary fermentation and put down for 31 months en tirage. This is not a rosé but closer to a golden colored blanc de noirs style. The nose features classic Bedrock Vineyard orange rind, wild fennel and resounding red fruits. Perhaps the most delicate rendition of this wine yet, it is subtle and will build with air. Finished with 3 grams per liter dosage.

If Brosseau is Jackson Pollock, Alder is Henri Matisse, both operating on the edge yet with totally different results. Brosseau is distinctly Californian, a wine of Steinbeck's West, while Alder Springs is more regal and would be recognized by anyone named Henri--not necessarily Champagne, but certainly inspired by it. The vineyard exists thanks to the pioneering vineyard vision of Stu Bewley, who is one of the most thoughtful farmers we work with. Although on the edge of where great grapes can grow in California, the vineyard is remarkably consistent when it comes to quality. The sandstone soils along with the ocean influence give the wine incredible precision. The acidity is always a touch higher on Alder than Brosseau and should be a fine pairing for all things that come from the sea. This was the first year we implemented the use of Stockinger barrels (well, one barrel) from Austria on a couple of the Under The Wire wines, including this one. We love the additional complexity and structure we get from this incredible, tiny barrel producer from the town of Waidhofen. 3 g/l dosage

Let’s check all the boxes for an incredible vineyard site: own-rooted, check; dry farmed, check; Wente clone vines planted at 1800' in a mix of limestone and granite soils: check; spectacular view of the Pinnacles and Salinas Valley: check. Brosseau was the first vineyard we started Under The Wire with, and it continues to inspire us. The 2015 version is maybe the most elegant iteration we have made, yet it still has the hallmark savory laurel bay, peppercorn spice, baked red apple, and structure that makes the wine so distinctive. When we press the minuscule clusters and berries, we are lucky to get 80 gallons of vin clair juice per ton to use for this wine (a typical white wine pressing will yield about 150-160 gallons per ton). Though our accountant may not love that part, the density and flavor are undeniable. As with most of the Under The Wire wines, this wine loves food and some air time after release or a few years in the cellar. 1 g/l dosage 

After a year off from making the Pinot Noir in 2014 (fires are a bummer) the wine is back with a triumphant return. In 2013, our first year working with the Pinot Noir, Morgan and I flipped a figurative coin to decide whether or not to make Rosé or a Blanc de Noirs. I am as happy as a New England Patriots fan right now that the coin flip went the way it did. When the tiny clusters arrived at the winery, we foot-stomped the grapes and let them soak for about two hours to bring out a little color and more of the incredible northern Mendo Pinot fruit character we get from this vineyard. Even though picked at incredibly low sugars, the wine never feels underripe. It has gorgeous color and intense red fruits. This wine, once it has opened up, shouts from the glass. The acid is bright, and the wine should live for a long time. 4 g/l dosage

We only have about 200 bottles of this wine, so sadly there is not much to go around. Located below Promontory, next to Futo and just down the road from To Kalon, Oakville Farmhouse has the oldest vines left in Oakville. Although most of the vineyard is a field blend of reds, there is a small ¼-acre white block composed primarily of French Colombard and Chenin Blanc, but also contains Muscadelle, Semillon, and a trace of Malvasia Bianca. All the varieties are picked and gently pressed together into a single neutral oak barrel. Unlike the Alder or Brosseau wines, which we love to pour next to some of our favorite champagnes, this wine should be enjoyed on its own and appreciated for its total uniqueness. I would hold a couple years or give lots of air before drinking. 1 g/l dosage.

From a vineyard conceived in the wild-west mind of Stu Bewley to a pretty bottle of bubbles, Alder Springs sits alone at the northern reaches of Mendocino. The nose reminds us of how close this vineyard is to the sea. Pretty fruit and density are framed by a slatey hint of foggy tide— reminding us a bit of Montée de Tonnerre Chablis. The palate is suave and dense. With this stuffing combined with its bright acidity, this wine should age gracefully for some time.

“The best, in the opinion of Arpad Haraszthy, whose judgment in this matter is entitled to much weight, is Zinfandel.”

- Published March 1869 in The Alta California in reference to Arpad Haraszthy’s favorite grape for sparkling wine.

Friends, sparkling Zinfandel is not a “normal” wine for the modern world! However, we can say with confidence that in 2014 we really hit our stride, and I think knocked this one out of the park. It is simply the most delicious example we have made with the most classic sparkling wine soul. Pale copper and rose in color, this is light on its feet with the signature Bedrock Vineyard anise, fennel, blood orange, and Campari notes; this has lots of verve and straight-up scrumptiousness. It may come as a surprise to some, but Zinfandel has similar chemistries to Chardonnay and Pinot Noir when picked at sparkling wine sugar levels. We are very pleased to continue the legacy of Zinfandel being made into sparkling wine, keeping the spirit of California's booming 19th-century sparkling wine business alive and well.

Where Under The Wire all started. The 2014 continues to prove in bottle what a unique, delicious site Brosseau is for making Californian sparkling wine: dry-farmed, own-rooted Wente clone Chardonnay vines planted in 1980 at 1800' elevation. The soils of limestone mixed with decomposed granite are unique and provide this wine’s signature texture. It’s the fourth year we have produced this wine, and this is the most “Brosseau” wine we have made to date while also being the most elegant. The wine still smells like the drive up to the vineyard, combining pit fruits with laurel bay, pink peppercorn and mountainous scrub but with more lift and elegance than in previous years. We love this vineyard and this wine. 

Our first release from this iconic vineyard. Just a few miles from the ocean, this is the real Sonoma Coast. Planted at 1500’, Hirsch is a vineyard of extremes. The drive alone is one that has turned many of our tires into useless pieces of rubber. With a couple tons of fruit on the truck heading down the 18% grade road, we have definitely removed our seatbelts just in case bailing out due to faulty brakes was necessary. The vineyard itself sees an incredible 80” average of rain during the winter. During the growing season it can get warm but has a heavy fog influence in the morning and late afternoon. Whether it is driving to the vineyard, trying to find cell service to call a tow truck (there isn’t any) or growing grapes, nothing is easy on the true Sonoma Coast. However, the wines are stunning. Our first vintage working with the vineyard was 2013 but we decided to release the 2014 first as it is more quickly showing the explosive perfume and character we adore from the site. This is a delicately colored rose´, a style we feel best expresses the beautifully delineated and focused flavors of the site. We foot stomped the grapes and let them soak for a couple hours prior to pressing. The Vin Claire was fermented with native yeasts in neutral oak barrels. The wine was put down for secondary fermentation after six months in barrel and disgorged in May of 2017 with 2 grams of dosage. When we tasted the wine the night before this release, the immediate reaction we both had was “this smells like the true Sonoma Coast.” What does that mean? Well, there is a wild raspberry bush just as you turn off Meyers Grade on the way to the vineyard. Go there and pick a few of the raspberries while feeling the first rays of sun and smelling the last wisps of ocean fog. Maybe be a little sleep deprived from falling in love. That is Hirsch.

"It is amazing that this fascinating, old-field blend vineyard, planted in one of the most expansive areas for Cabernet Sauvignon, is still intact." -Robert Parker

We generally say that we make single vineyard, single variety, single vintage sparkling wines. This wine qualifies for two out of three. Located below Promontory, next to Futo and just down the road from To Kalon, Oakville Farmhouse is a time-travel vineyard, a vineyard that can take you back to the days before Cabernet took over the Napa landscape. Planted in the 1930s, the vineyard is mostly composed of a mixed red field blend that we bottled under the Bedrock Wine Co. label. But at its southwestern edge grows a tiny ¼-acre parcel of mixed white varieties. The block consists of French Colombard, Chenin Blanc, Malvasia Bianca, Muscadelle, a couple Semillon vines and a few Chardonnay vines. This vintage is the only sparkling wine we have made from this tiny parcel of old mixed whites, as production has been too limited in subsequent years to even fill a barrel. All the whites were picked together and gently pressed into a single barrel. This wine went through about twenty different stages during elevage and tirage, which had all of us scratching our heads wondering what it would turn into. The final wine has finished with an elegance and precision I would have not predicted, with melon mixed with earthy, razor-like lemon pith combined with spice. It has wildness and regality at the same time.

“But nowhere within miles of Alder Springs do you see other vineyards, which makes it one of the more unusual vineyards in California, if not the world.” Eric Asimov, New York Times: California Grapes That Flourish in Splendid Isolation

Without people like Stu, we wouldn’t know where the limits of viticulture and wine are. We owe him greatly for being a co-conspirator in testing the limits of what is possible in California. The 2013 Alder Springs was gently pressed and fermented using indigenous yeast in barrel. Malolactic fermentation was prevented and it was put down for secondary in April of 2014. As with all the 2013s, our yeast culture in 2013 changed to a more robust form to get it through secondary fermentation quickly and cleanly (thank you Michael Cruse!). The Chardonnay was disgorged in March with 1 gram of dosage. Green apple and stone fruit with a hint of almost Chablisienne saltwater, reminding me of the vineyard’s proximity to the Pacific. Alder’s acid backbone shimmers. This wine should age well and will benefit from opening and decanting.

“The best, in the opinion of Arpad Haraszthy, whose judgment in this matter is entitled to much weight, is Zinfandel.” Published March 1869 in The Alta Californiain reference to Arpad Haraszthy’s favorite grape for sparkling wine.

When picked at sparkling wine levels of ripeness (around 19 brix or potential alcohol of 10.8%)the fruit from the ancient Zinfandel vines at Bedrock has almost identical numbers to more “traditional” sparkling varieties. Just like with Pinot, the pressing of these grapes is critical and particularly gentle rendering a wine with the slightest shade of pink. The color of the Zinfandel in 2013 is a bit lighter than both the Wentzel and Hirsch rose wines in this offer. Fermented in a combination of neutral oak and stainless steel barrels with its native yeast, the wine spent 6 months in barrel before going down for secondary fermentation in bottle. We disgorged this wine in January of 2016 with 4 grams of dosage. The delicateness of the color continues on the nose and palate. The Bedrock Vineyard signature note of orange rind is apparent along with a touch of Sonoma Valley structure and orange bitters. This is a wine that surprises many with its dryness and freshness and, revisits the history of the early years of California’s sparkling winemaking tradition.

“I remember that the Gabilan Mountains to the east of the valley were light gay mountains full of sun and loveliness and a kind of invitation, so that you wanted to climb into their warm foothills almost as you want to climb into the lap of a beloved mother. They were beckoning mountains with a brown grass love. The Santa Lucias stood up against the sky to the west and kept the valley from the open sea, and they were dark and brooding—unfriendly and dangerous. I always found in myself a dread of west and a love of east. Where I ever got such an idea I cannot say, unless it could be that the morning came over the peaks of the Gabilans and the night drifted back from the ridges of the Santa Lucias. It may be that the birth and death of the day had some part in my feeling about the two ranges of mountains.” - John Steinbeck

Having worked with Brosseau for five years now, the vineyard’s personality is incredibly clear. Though this is our first Blancs des Noirs-style sparkling wine, Brosseau, like many great vineyards, expresses the site’s character perhaps more strongly than the variety. Though unexpected, the Pinot Noir is the subtler of the two wines from the vineyard. It still has the vineyard’s signature flavors—chili spice, laurel bay and savory granite—but with more red fruit undertones and a suave delivery.

The fruit was put direct to press and fermented in old oak and stainless steel barrels. Malolactic was prevented. It was put down for secondary fermentation in March 2014 and disgorged in March of this year with 4 grams of dosage. Imagine Ambonnay meeting the limestone and granite sun kissed Gabilan Mountains. This wine should age well. If consuming soon, open the wine and let it breathe for a few hours.

Wow, 8 years in the making – and all I can say is: worth the wait. While we avoid using French terms on the label (we make California wine!), the style of the 2013 Hirsch is a true Blanc de Noirs: a rich, delicious expression of Pinot from the true Sonoma Coast. Apricot and baked cinnamon pears mix with a creamy decadent texture that is not over-the-top thanks to the acidity that has mellowed into a second note behind the fruit. The mousse is very fine, and there is an appealing wild raspberry fruit note through the nose and mouth. Like wearing a cashmere robe, this wine is hedonistic luxury, but it wraps you in a comfort that you can’t help but be enthralled with the experience. This may be the best wine right out of the gate of any release we have done to date, and it only took eight years for it to come into its happy place! (Ah, sparkling winemaking…) Only 600 bottles were produced. - Sold Out.

Disgorged May 2015. 2 grams of dosage

When we were first looking to add a Chardonnay vineyard for the Under The Wire lineup, it took us about 3 seconds to think of Alder. Stuart Bewley is one of the great renegade farmers of California. He planted a vineyard far from where anyone else would dare and discovered one of California's truly unique terroirs. The wine was fermented in old French old barrels with native yeasts. After 7 months of aging, the wine was put into bottle for secondary fermentation and disgorged in June 2015 with 2 grams of dosage. Alder Springs is decidedly about Meyer lemon, green apple, and chalky minerality. We suspect it will continue to develop for at least 8-10 years. If you are going to drink this soon, we recommend to open the bottle and put it in the fridge for at least two hours to open up or decant (yes, decant). We have found it is best on day three right now.

Disgorged April 2014. 2 grams per liter dosage.

Many of you who are loyal Bedrock fans know the vineyard well. Originally planted in 1854 by Generals William “Tecumseh” Sherman and General “Fightin’ Joe” Hooker, Bedrock has grown grapes for over 150 years. In all likelihood, at some point in Bedrock's long history, sparkling wine was made from the vineyard's grapes. Out of the 24 old vine varieties grown at Bedrock Vineyard today, we chose to use Zinfandel. It is a grape that is not only decidedly Californian, but also surprisingly well built for sparkling wine. Bedrock Vineyard’s ancient vines tends towards both great flavor development at low sugars and strong natural acidity. The vines are head trained, grown in rock studded red Tuscan loam soils and produce a small amount of rather precious fruit.

We picked the grapes at 19.5 brix, whole cluster pressed them to reveal a light pink color which reminds us of the non-saignee Roses from Champagne. The wine was fermented in a combination of stainless steal barrels and old oak barrels. It was bottled in April 2013 for secondary fermentation and disgorged in April of this year. We disgorged this wine earlier, as we wanted to capture its charming personality and freshness that has so excited us from the moment the juice came out of the press.

Although we were not exactly confident at the start of our Zinfandel experiment, we promise you that this will be a staple of the Under The Wire line up forever. Color is not a driving factor for us, but damn, does this wine look pretty in a glass. Fennel, peach, orange and cherry skin. The acidity has a stony clay minerality that speaks to the vineyards soils. We couldn't be happier with the result and only wish we had made more.

Disgorged May 2015. 3 grams of dosage

This wine was confirmation that we would be working with Brosseau for a long time. In 2011 we saw the potential, the unique qualities the vineyard stamped on the final wine. After tasting the 2012 we knew that we hit a new level and had only a glimpse of what this vineyard could showcase when produced into sparkling wine. Planted at 1800' on limestone and granite and farmed beautifully and organically by father Jon and Bill Brosseau, the vineyard is simply spectacular. The vines were planted in 1980 on their own roots. The clusters are tiny and the flavors intense. This wine grabs your attention. It's a food wine that loves lots of air. It should continue to develop over the next 8-10 years. Lime, mandarin orange, granite, and spice are all hallmarks of this vineyard. If you are going to drink it, in the near term we recommend opening the bottle and putting it back in the fridge for at least an hour to open up but we like best on day two right now.

Disgorged April 2014 1 gram per liter dosage.

Perched high above the Salinas Valley in the shadow of the Pinnacles National Park, the Brosseau vineyard lies in the remote Chalone AVA. Despite the lack of neighbors, Brosseau grows some of the best Chardonnay and Pinot Noir in the state. Owned and founded by Jan and Jon Brosseau and organically farmed by their son Bill, the vineyard epitomizes the saying ‘beautiful vineyard, beautiful wine’. The vineyard is planted on a super sexy mix of limestone and granite in perpetual decomposition, as if the Cote d'Or married Beaujolais. A labor of love since 1980 the property has been developed into an amazing ranch; one at which we love to stay the night before picks with our girlfriends to catch a killer sunrise as grapes are harvested under lights.

The base wine was fermented using all native yeasts in stainless steel, old oak barrels and a used acacia barrel. The wine was then put into bottle for secondary in May 2012 and allowed to hang out on it's lees until April of this year when it was disgorged with 1 gram of dosage.

The finished wine is absolutely lovely, showing off the limestone and granite minerality and a savory umami character that is Brosseau's signature. Mix into this lime zest, bay leaf and a chewy stone fruit and, well, we think this is a great Brosseau first, a great sparkling wine second.