2025 SURF BUBBLES

Wine Maker Comments:

This wine is made using the Mẽthode Traditionnelle (traditional method), in which the bubbles are created through a second fermentation that occurs entirely within each bottle. Originating in France, this technique is used to produce many of the world's finest sparkling wines.

Vinification:

The grapes were harvested on the morning of August 27, 2025, and sent directly to the press, with two hours of skin contact time. The juice was chilled and allowed to settle for two days before the clean juice was repacked off the sediment into a stainless-steel tank and inoculated with yeast. Fermentation was cold and slow, taking approximately 20 days to reach dryness. The finished base wine was then bottled with a liqueur de triage and sealed with a crown cap to begin secondary fermentiation. As the yeast consumes the sugar, it produces carbon dioxide, trapping the bubbles naturally inside the bottle. The bottles are gradually turned and tilted at an angle (riddling) to collect the yeast sediment into the neck. The necks are then frozen, and the crown cap is removed to eject the frozen sediment (disgorgement.) A small amount of wine and sugar (dosage) is added to balance the wine's acidity before the bottles are corked, sealed, and labeled. 

Lauren Lange

Soil Type:

Well drained, decomposed limestone shale on a southwest facing hillside.