new years eve sparkling wine

100% Chardonnay

Biodynamic farming, wild yeasts, no chaptalization, 100% oak vinification, 100% natural malo, no dosage

Fermented in Burgundian barrels

Rich and complex palate with notes of straw, dried fruit, and flinty minerality.

86% Baga, 14% Bical from the chalky clay soils of Bairrada, Portugal. Primary fermentation in tank with wild yeast - secondary fermentation in bottle with 9 months sur-lie aging. No dosage at bottling. Fresh, vibrant, delicious bubbly.

Filipa Pato: winegrower in Bairrada. A graduate of the University of Coimbra as a chemical engineer, she refined her skills working harvests in Bordeaux, Mendoza, Margaret River, and right at home in Bairrada with her father, Luis Pato, the Baga Rebel. (In 2020 Filipa was elected Winemaker of the Year in Portugal by the Revista de Vinhos, the first Portugese woman to earn the title in 30 years.)

Former Sommelier Cedric Bouchard is now one of the rising starts in Champagne, and this is made from 100% Pinot Noir from the small Val Vilaine parcel. 

Champagne > France

medium-bodied with fine bubbles and bright acidity

sustainably farmed

Extra Brut 50/50 blend of Pinot Noir and Chardonnay.

40 year-old vines located in the Grand Cru village of Verzy in Montagne de Reims.

Organic

100% Petit Meunier from “Les Vignes Goisses” lieu-dit in Verzy, the Grand Cru village of Montagne de Reims. Wine rested on lees for a minimum of 36 months. Zero dosage for this fruity and intense Champagne Blanc de Meunier.

99% Chardonnay, 1% Roussanne

100% Pinot Noir (Blanc de Noirs) · Cote des Bar > Champagne > France · sustainable / bio-certified growers, Kimmeridgian limestone, brut nature (zero dosage) · crunchy red orchard fruit, candied lemon, brioche, razor-sharp finish. grower champagne, true north.

80% Garnatxa & 20% Trepat

Catalonia > Spain

Pale & zesty rosé, Strawberry, raspberry, & red currant fruit flavors with a savory note that adds complexity and keeps this one dry and so fresh and so clean

Organic

100% Pinot Noir Champagne-method sparkler from Orschwiller in Alsace.  Light maceration, native yeast fermented in stainless steel tanks, aged 12-18 months on its lees, disgorged with low dosage.  Bright berries, steely minearlity, clean, tiny bubble

From an area in SW France called Limoux comes this toasty dry sparkler of Mauzac & Chardonnay. Fresh pear and apple aromas are balanced by lemon zest and touch of chamomile.

Italy

light-bodied rosé with fresh fruit and clean finish

sustainably farmed