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|Vineyard/Cellar Practices||Sustainably Grown, Low-Intervention/Natural Wine|
Prized for its aromatic nature, high acid and subtle saline qualities, Galician albariño is relatively new to California, where it arrived in the 1990s and now makes up less than 2% of vineyards. This one is an extra exciting, extra refreshing, sparkling take on the grape from Napa locals Jacqueline and Dan Person, UC Davis grads who boast impressive credentials (Jacqueline worked as a consultant for Naked Wines, while Dan worked for Schramsberg and Larkmead). Sourcing fruit from the Gomes Vineyard located in the Sacramento Delta, they steer away from traditional Champagne, Prosecco and Cava influences and instead let the warm, distinctly California climate lead into a fun, fruity, floral expression. The fruit is whole cluster pressed, settled for two days, and then fermented in tank with native yeast for three weeks. Secondary fermentation happens in-bottle for two months before disgorgement with a small amount of dosage. In contrast to Champagne, which is required to spend a minimum of one year, often longer, on the lees, this bubbly sees a mere four months of yeast time. The result is a light, fresh, fun quaff that bursts with notes of green apple, stone fruit, kumquat, and spicy floral tones. An awesome apéritif, this wine is also an easy match for salads, picnic fare, and especially with anything from the sea. Fish tacos, anyone? Sustainably grown, low-intervention/natural wine.