Contains 1 bottle each:

2020 Pleasure Trip, Pét-Nat Sparkling Wine, Sierra Foothills

Let's talk about the hallucinatory kaleidoscopic of color and haze found in the bottle. In adherence to our natural mindset, we left this wine unfined and unfiltered to preserve all that is amazing about it. So yes, before you ask, it is supposed to look like a hazy lava lamp with sediment and funk. Embrace it. Celebrate it. You'll soon see that once you get it in the glass, it's actually this pristinely beautiful peach color gently infused with small celestial bubbles.

On the nose, you'll get delicious whiffs of strawberry, nectarine, and those Smarties candies we all stole from the drugstore as kids (what, you didn't?). In your mouth, it's got those electric flavors of strawberry, raspberry, and pear, with some cool malolactic creaminess to complement the little bubbles. This thing is crisp and delightful and mind-expanding in ways you can't imagine.

2017 Sparks Fly Sparkling Wine From Calistoga

This blend of Sémillon, Verdelho, and Vermentino hits your nose with scents of graham cracker crust, shortbread, toasted brioche and a dash of honey. Small, mousse-like fizzies pop in your mouth like supermodels walking on clouds.

Find yourself falling in love with this zesty sparkling as white peach, honeysuckle, and orange blossom notes combine into a racy and exciting finish. It's so good, you'll think you're drinking a Grand Cru Champagne.

2020 Tokyo Love Hotel, Pét-Nat Sparkling Wine, Clement Hills, Stampede Vineyard

This own-rooted vineyard is dotted with a dozenish heritage grape varieties including Zinfandel, Petite Sirah, Carignane, Grenache, Mourvèdre, Mission grapes, and some other unidentified shit. Now if you’re thinking like we’re thinking, there’s only one thing to do with a vineyard like this: field blend.

As an experiment, we split our field blend into two lots. One that would be traditionally pressed and left on the skins and another that would be carbonically macerated to accentuate the freshness of the grapes. With carbonic maceration, we place the grapes into sealed tanks and pump in carbon dioxide to force out oxygen. Deprived of this resource, the grapes will release an enzyme and the individual berries start to burst and self-press through gravity.

Here’s where the story goes off the rails. From there, we decided to combine both lots to make it into a pét-nat sparkling wine. With this process, we bottle the wine before it completes its first fermentation, which naturally infuses the wine with bubbles. This differs from “méthode classique” where sugar is added to still wine to force a second fermentation. Who has time for that?

The checklist so far... We got a semi-carbonic macerated pét-nat field blend from a certified historic vineyard. See, we told you it was weird.

But strangely, the result is just plain delicious. Big mouthwatering aromas of wild cherry and blackberry candy bubble from the glass. In your mouth, it’s got a zangy intensity of flavor with those fresh flavors of blackberry, raspberry woven into small delicate bubbles. It’s like a Lambrusco plus skittles and we love it!