Carboniste "Gomes Vineyard Albariño" Andrus Island, California 2024

FROM CARBONISTE:

THE WINE: After harvest, grapes were pressed whole cluster and settled for 2 days as juice. Clear juice helps to retain the purity and focus of this wine. The juice was fermented in tank with native yeast at 60-65°F for 3 weeks. The fermentation sediment was kept with the wine until bottling without the addition of sulfur dioxide or the presence of malolactic fermentation. The wine was bottled with fresh yeast and a small amount of sugar. After 4 months in bottle, the yeast had consumed the sugar, the sediment was removed, and we added back a small amount of wine and sugar. After a light dosage, the bottles were capped again in order to preserve the natural youth and freshness of the wine.

THE PRODUCER: After meeting at UC Davis, Dan and Jacqueline Person worked around the world, then around California. These experiences informed their perspectives on winemaking. Dan worked for Schramsberg Vineyards for 3 years, making traditional sparkling wines from California grapes. Based on that experience, Dan decided there was a need for a new interpretation of California sparkling wine. Jacqueline was concurrently making still wines from a variety of terroirs across the Golden State, terroirs that have inspired the vineyard selections for CARBONISTE.