Full Pull Force Majeure

April 29, 2016

Hello friends. We’ve reached the penultimate release for Force Majeure’s Collaboration Series. You might remember that back when Force Majeure launched (actually, the winery was called Grand Reve back then, pre-trademark lawsuit), the idea was to produce the Collaboration Series of wines while waiting for the estate vineyard (planted crazily high and crazily steep towards the top of Red Mountain) to come online. The Collaboration Series combined different Washington winemakers with plots of beautiful old Ciel du Cheval Vineyard fruit, and they quickly established a rabid following, from both consumers and critics.

Well, the estate site is now fully online, and the winery, as promised, is winding down the Collaboration Series. After today’s release (which includes three CS wines, as well as the rare Estate Syrah from that crazy mountain-top vineyard), there will be just one more: the 2013 CS VI, scheduled to be released in autumn. That’s all she wrote.

I have a feeling that the looming end of the Collaboration Series combined with the miniscule production of these wines is going to make allocations as challenging as ever for this fine winery. We have access to four small parcels of four very different Syrahs. Let’s dig into them.

2012 Force Majeure Collaboration Series II (Syrah)
The last of the 2012 Collabs to be released, and the finale of Series II, made in conjunction with Ross Mickel of Ross Andrew Winery. It is 98% Syrah cofermented with 2% Viognier. 200 cases produced. A smoky, spicy nose of huckleberry, violet (thank you Viognier) and bergamot leads into a ripe, rich palate. This is supple, approachable Syrah, in a lovely drinking place right now. The Viognier adds lift and inner-mouth perfume to keep things fresh, and the finish is all smoky high-cacao chocolate. No reviews yet for this beauty, in bottle or in barrel.

2013 Force Majeure Collaboration Series III (Syrah)
The finale for the CS III, which is a 100% Syrah, made from four clones of the grape, by Mike MacMorran of Mark Ryan Winery. Just 130 cases produced, and it clocks in at 14.9% listed alc. It pours inky black-purple, and offers a mildly reductive nose of black plum, black pepper, and woodsmoke. A big, rich powerhouse, this is like Washington’s version of Mollydooker Shiraz, a Red Mountain Blue Eyed Boy. The balance of structure tilts more towards tannin here than in any of the other Syrahs on offer today. Opulently textured, with density and intensity to spare, this is unapologetically delicious.

Wine Advocate (Jeb Dunnuck): “[REVIEW TEXT WITHHELD]. 95-97pts.”

2013 Force Majeure Collaboration Series VII (Syrah)
This is both debut and finale for Collaboration Series VII, a Syrah made with our pal Chris Peterson from Avennia. Chris cofermented 97% Syrah with 2% Roussanne and 1% Viognier, and his version clocks in at 14.7% listed alc. Coming from the same vintage/vineyard as the CS III, this could not be a more different expression of Syrah. It is high-toned, with floral lift on a deep core of boysenberry fruit and dusty mineral. Jeb says he had multiple “wows” in his notes for CS III; mine were reserved for CS VII. I was seduced by the live-wire energy, the way the wine hummed across the palate, full of electricity. It’s a seamless palate-stainer that charms with its verve and nervy character. The mix of dusty earth and purple fruit is just right. Chris’ talent for emphasizing the ribald, earthy side of Syrah shines through here.

Wine Advocate (Jeb Dunnuck): “[REVIEW TEXT WITHHELD]. 94-96pts.”

2013 Force Majeure Estate Syrah
This is 100% Syrah grown at Force Majeure’s estate site high up on Red Mountain, in ankle-busting territory. Fermentations were done by Mike MacMorran, and the wine was finished by Todd Alexander, who is the current Force Majeure winemaker. It pours into the glass inky black-purple and comes roaring up out of the glass with a nose of mixed berries, silty earth, and wonderful smoky charcuterie, with some floral topnotes as well. The palate intensity is just wild here, as this one fans out and coats every nook of the palate. It’s such a broad, pleasurable wine, with nary a shred of excess weight. Complex, deeply-stuffed, and densely-layered, this is a very impressive expression of a special piece of Washington terroir. The best is yet to come for this wine.

Wine Advocate (Jeb Dunnuck): “[REVIEW TEXT WITHHELD]. 94-97pts.”

Please limit order requests to 12 bottles total (mix and match as you like) and we’ll do our best to fulfill all requests. The wines should arrive in a week or two, at which point they will be ready for pickup or shipping during the next temperature-appropriate shipping window.


Full Pull Radiohead vs Kenny G

April 29, 2016

Hello friends. We have a new vintage today of one of 2015’s surprise import hits: Zorzal Malbec from Tupungato in Argentina. And this time, it comes with a bonus, a rare bird: an Argentine Pinot Noir from the same producer.

2014 Zorzal Malbec Terroir Unico
The Michelini brothers first hit my radar back in 2012 when the excellent critic Neal Martin wrote the following in Wine Advocate: [TEXT WITHHELD]

Then Luis Gutierrez came onboard at the Advocate, made his first visit to Zorzal in 2014, and penned the following (warning: LOOOOOONG): [TEXT WITHHELD].

So yeah, that kind of press, it tends to exert sales pressure. A lot of sales pressure. That’s largely why it took until February 2015 for us to be able to make a Zorzal offer of any kind. And even today, it requires timing the offer correctly in order to have enough stock in town to make it worth our while.

I should also say: a wine like this is the exact reason why we offer Washington Malbecs so rarely. In the right hands, Argentine Malbecs just kill it, and at price points that seem impossible. This one, grown at vineyards at 4500’ elevation (4500 feet!) in Gualtallary (which looks like this; amazing), comes roaring out of the glass with black cherry, orange blossom, and ferrous minerality. That wonderful rocky core continues on the palate, and it belies the sometime reputation of Argentine Malbecs as insipid fruit bombs. This is balanced across multiple axes – fruit/rock, richness/acidity – and it captivates with its intensity. What a charmer, from sip to swallow.

Wine Advocate (Luis Gutierrez): “[REVIEW TEXT WITHHELD] 90pts.”

2013 Zorzal Pinot Noir Terroir Unico
This is mountain-grown Pinot Noir, coming as it does from another high-elevation vineyard (4300 feet) on a chalky base. It was aged entirely in concrete egg, clocks in at 13.6% listed alc, and pours into the glass a delicate pale ruby, looking every bit like alpine Pinot. The nose offers a heady mix of red cherry, Spanish smoked paprika, and floral topnotes, and even some savory saline kelp. Complex and lovely. In the mouth, this puts wonderful new-world flesh on an old-world acid-mineral frame. As I was glugging this balanced, delicious bottle of wine, I was wondering to myself how many Oregon producers would like to put this quality in the bottle for $15. Nothing expresses terroir quite like Pinot Noir, and this is a fascinating piece of earth to be sure.

Wine Advocate (Luis Gutierrez): “[REVIEW TEXT WITHHELD] 91pts.”

First come first served up to 48 bottles total, and the wines should arrive in a week or two, at which point they will be ready for pickup or shipping during the next temperature-appropriate shipping window.


Full Pull The Motor City Kitty Creator

April 29, 2016

Hello friends. We have a pair of rarities from the K Vintners lineup today: one new Syrah (new to Full Pull, anyway) long coveted by our list members, and a new vintage of a popular wine we’ve offered four times previously. Our K offers are always feeding frenzies, so let me offer a few quick notes:

1. To the best of my knowledge, we have retail exclusives on both of these wines west of the mountains. Our (tiny) parcels are already in the warehouse (I wanted to make sure we had laid eyes on them before actually hitting send on this offer).

2. As usual with the K lineup, these wines have not yet been professionally reviewed out of bottle. Unfortunately, the turnaround time for most publications just does not mesh with the speed of sales for K. The good news, though: Jeb Dunnuck has barrel-sample reviews of both wines, and they’re, um, pretty positive, to say the least.

3. I suspect we’ll have to under-allocate here, given the parcel size, so a quick reminder of our allocation technique: Our allocations favor breadth over depth, so that everyone gets one bottle before anyone gets two. And our formula for prioritizing allocations includes overall orders, frequency of orders, recency of orders, and list tenure, among other factors.

Now, onto the wines:

2013 K Vintners Syrah Motor City Kitty
I’ve asked for a parcel of MCK many times over the years, and the answer was always no. And then this year it was yes. Are you wondering why? Well, you’ll have to wonder along with me, because I didn’t ask why; I just said thank you and moved along quickly before someone changed their mind. It’s sold out at the winery, and as far as I know, it’s now sold out in the greater Seattle market.

Wine Advocate (Jeb Dunnuck): “[REVIEW TEXT WITHHELD] 95-97pts.”

This was done entirely whole-cluster and entirely with native yeasts. It spent 46 days on skins, and then 22 months in 40% new French oak. Listed alc is 14.5%. Here are the winery notes: Owned by Dick Boushey, one of the premier vineyard owners in Washington State, this vineyard was planted by Dick with the help of Brennon Leighton. This is the highest elevation plot and has a southwestern slope and sandy volcanic soils. Three clones of Syrah are planted on this site: 383, 174 and Joseph Phelps. The definitive MCK! A totally rockin’ wine just like its namesake: Detroit Rock City. Bold, big complex layers of five spice, cool ash and hung meat. Don’t just take my word for it. Drink this wine!

2013 K Vintners The Creator
We first offered a Creator way back in 2010. That was the 2008 vintage. So our list members have some history with this wine. Unfortunately our parcel size here is considerably smaller than the MCK, so allocations could be a little painful. It’s a single-vineyard wine this year, from Jack’s Vineyard in the Rocks District. The site was planted in 1999, and I believe it is majority Sangiovese of all things. I knew there was some Syrah down there, but I didn’t know any Cabernet was planted at Jack’s. Regardless, this year’s Creator is a Cab-Syrah blend from one of the oldest sites in the Rocks.

Wine Advocate (Jeb Dunnuck): “[REVIEW TEST WITHHELD]. 94-96pts.”

Please limit order requests to 2 bottles of MCK and 4 bottles of Creator, and we’ll do our best to fulfill all requests. The wines are in the warehouse and ready for immediate pickup or shipping during the next temperature-appropriate shipping window.


Full Pull Cabernet Price Drop

April 29, 2016

Hello friends. We have a serious price drop today (from a release of $29) on a wine whose previous vintages have been well-loved by our list-members: a Walla Walla Valley Cabernet Sauvignon now six years past vintage and drinking beautifully:

2010 Beresan Cabernet Sauvignon
This one is going to be popular. I know there’s deep affection for this wine, ever since we first offered a Beresan Cab on November 11, 2011 (yes, 11/11/11). That was the 2006 vintage, and you might remember we offered it in conjunction with a Paul Gregutt blog where he tasted a six-year vertical of Beresan Cabs.

What was fascinating about that blog entry was that PaulG published his scores from when he had initially reviewed the wines for Enthusiast, and then revised scores based on how the wine was drinking at the vertical tasting. One wine went down a point (the 2005 vintage, from 92pts to 91pts); all the others increased, by anywhere from one point to a whopping eight points. The conclusions I think many of us drew from the exercise: first, as PaulG himself said in that post, “Beresan makes my short list of the most important, consistent, stylistically riveting small wineries in Washington. It is also among the state’s best value plays…”; and second, that Beresan’s Cabernets generally improve mightily with age.

Why the price drop, you might be asking? It goes back to the story behind the 2007 Beresan Merlot and Syrah we offered back in February 2014. Remember in that one I asked if you have ever cleaned out a closet and found an awesome t-shirt that you had completely forgotten about? It’s kind of like that.

There are a series of wine warehouses scattered throughout Washington, and wineries stash little parcels here and there to make fulfillment easier. I believe the one in question for these wines was outside of Spokane. Unsurprisingly, inventories get screwed up sometimes, vintages get confused, and little treasures get tucked away. Every now and then, a winery cleans out the closet (via a physical inventory) and finds some retro t-shirts, in this case solid little stashes of 2007 and 08. Rather than ship the wine back to the winery and deal with the headache of selling multiple vintages at once, the folks at Beresan had a better idea: they presented the wines to us, and sweetened the deal with a significant price drop. Because our list members supported those 07s and 08s so forcefully, we’ve continued to be approached off and on by the winery with further opportunities to offer their wines at discount.

Beresan really is one of the gems of the Walla Walla Valley, and it starts with their outstanding estate vineyards. This Cabernet is equal parts Waliser and Yellow Jacket. Both of these estate sites are in the rocks; both are farmed by Tom Waliser (one of the valley’s finest growers). Waliser Vineyard was planted in 1997, Yellow Jacket in 1999. That is early says as far as the rocks are concerned. As the folks at Beresan note, “The vineyards are planted on old cobblestone riverbed soils, providing the wine with unique and distinct earthy minerality qualities.”

That beautiful rocks Cabernet fruit was brought to bottle by Tom Glase, who makes Beresan wines in addition to his own Balboa wines. It spent about two years in barrel (all French, 30% new), and now has another three to four years of bottle age. Perfect. I really am starting to believe that 2010s are going to age like another cool vintage in Washington: 1999. Many ‘99s are drinking beautifully right now, and I think we can expect a similarly positive 15-20 year evolution for well-made 2010s. Aromatically, this mixes primary notes of dried blackcurrant and blackberry fruit and eucalyptus with beginning tertiary notes of mushroom and leather. But more than anything, the nose has a ribald Cabernet earthiness that is deeply attractive. The bright acid of the cool vintage is the perfect foil to a core of rich (14.4% listed alc), earthy fruit. You can almost feel the honest-to-Cabernet tannins evolving, any rough edges being slowly sanded down by bottle age. This still has a lovely sense of toothsome chew on the back end, a finishing impression of green tea. It’s a wine with miles left in the tank, but there’s nothing wrong with opening bottles right now; it’s already a harmonious bottle of Cab.

Given the available parcel size, I’d say it’s even odds that this will be available for reorder. For now, it’s first come first served up to 24 bottles, and the wine should arrive in a week or two, at which point it will be ready for pickup or shipping during the next temperature-appropriate shipping window.


Full Pull J. Meuret

April 29, 2016

Hello friends. Because of our list’s long support for Jon Meuret’s Maison Bleue wines, we’ve been afforded the opportunity to offer the inaugural release of his new project, Domaine J. Meuret. I believe we’re the first source for these hotly-anticipated, tiny-production wines at retail (in fact, the official release date for this trio is not until May 1). We should be able to get in, get out, and stake our claim before the wines are offered more broadly.

Maison Bleue established Jon as one of the most talented winemakers in the state for Rhone varieties. Now he has heard the siren song of Burgundy: “Domaine J. Meuret was established with the single vision of creating small lot Chardonnay and Pinot Noir wines from organically grown, cool-climate vineyards across the Pacific Northwest.”

Perhaps eventually the wines will indeed come from across the PacNW. Right now, they are concentrated in one of the most exciting AVAs in this corner of the world: the Columbia Gorge. This first release includes a pair of Chardonnays from different sites on the Washington side of the Columbia River, and a Pinot Noir from the Oregon side. All three are compelling, evocative wines. This is a fine debut indeed!

2014 D. J. Meuret Chardonnay Le Pacte Jewett Creek Vineyard
I’ll let Jon introduce the vineyard site: [TEXT WITHHELD]

This Chardonnay was harvested on September 22, native-yeast fermented, and spent eight months in stainless steel on lees, with regular battonage and full malolactic conversion. The result is a wine with plenty of rich texture, but not at all from any oak influence, and at a very moderate weight (13% listed alc). It’s lovely stylistically, an old world-new world bridge wine. Aromas include a mix of stone fruits and tree fruits and bready/leesy complexities, and the palate is austere, mineral-driven, and very true to this region. For winemakers interested in making a Burgundian style, the Gorge has a climate to offer that as a possibility. Last thing I should mention: painfully small production. Just 145 cases. Reorder prospects murky at best.

Wine Enthusiast (Sean Sullivan): “[REVIEW TEXT WITHHELD]s. 92pts.” [Sullivan context note: of the 696 white wines Sean has reviewed for Wine Enthusiast, the highest score to date is 93pts, earned by eight wines (including one that you’ll see in a few seconds). All that to say: a 92pt review from Mr. S. for a white wine is a strong review indeed.]

2013 D. J. Meuret Chardonnay Clos Pierre White Salmon Vineyard
From Jon: [TEXT WITHHELD].

This is a cooler site than Jewett Creek, and 2013 was a (marginally) cooler year than ’14. All that adds up to a later harvest date: October 10. This Chardonnay was fermented (native again) and aged entirely in French oak barrel, 30% new, and remained in those barrels, on lees, for 16 months. Regular lees-stirring and full malo were again employed here. This went into bottle in March 2015, and has now had more than a year of bottle age.

All of that adds up to a Chardonnay that is completely different stylistically. Different vintage, different site, different elevage. It clocks in at 13% listed alc and offers an expressive nose combining peach and apricot fruit, white tea, honeyed barrel tones, and lactic crème fraiche. Complex and alluring to be sure. The palate is rich, full, with a notable creamy/lactic texture. There is really impressive depth and intensity here, all on a low-weight frame. With plenty of bright acidity, loads of extract, and a lengthy finish, this seems poised for a fascinating evolution in bottle. Just 189 cases produced.

Wine Enthusiast (Sean Sullivan): “[REVIEW TEXT WITHHELD]. 93pts.” [Sullivan context note: This is of course one of the eight 93pt wines from Sean. Five of the other seven 93pt-ers are also Chardonnays, and their prices are $45, $48, $50, $55, $55.]

2013 D. J. Meuret Pinot Noir Les Chenes Phelps Creek Vineyard
From Jon: Les Chênes or “TEXT WITHHELD]”.

The Pinot was also harvested on October 10, and had a five-day cold maceration in open-top 500-liter puncheons before going through native fermentation. Ageing took place in French oak barrels (30% new) for 16 months, and the wine was bottled in March 2015, so it too has had about a year of bottle age. Production is a mere 167 cases.

The nose offers a lovely mix of red fruit (cherry, red plum), loamy earth, and, yes, a spicy tobacco leaf note. The palate too balances earth and fruit tones (slightly favoring the earthy side of things), and rolls in an attractive savory truffle note, all on a sturdily-built frame, awash in bright acidity. This offers a different profile than Willamette Valley wines, for sure. Perhaps it’s the high-elevation vineyard, or maybe just the different soil type. Either way, Pinot Noir is the ultimate expresser of terroir, and this wine does a capable job expressing this particular patch of earth.

No review yet for this one. Because the vineyard is in Oregon, this Enthusiast review will fall under Paul Gregutt’s bailiwick, not Sean Sullivan’s. I’d expect to see a review in the next few months, but this wine could well be sold out by then.

Please limit order requests to 6 bottles of each wine, and we’ll do our best to fulfill all requests. The wines should arrive in a week or two, at which point they will be ready for pickup or shipping during the next temperature-appropriate shipping window.


Full Pull Lidless Eye

April 12, 2016

Hello friends. This is the fourth-ever offer of what I like to call Sauron wines: wines requiring the full attention of Full Pull’s great lidless eye. Basically, these are wines with long delays between a strong review and the release date for the wine. The previous three Sauron wines? 2010 Maison Bleue Graviere in 2012, 2008 Bunnell Horse Heaven Syrah in 2013, 2012 Evening Land Vineyards Pinot Noir Seven Springs Vineyard in April 2015.

Since last year, the lidless eye has been chillin’, keeping an eye on things via Palantir and just hanging out in Mordor with the Witch-King of Angmar. You know how it goes. But then earlier this year, the lidless eye stirred:

2011 San Felice Chianti Classico Il Grigio Gran Selezione
I received a number of inquiries towards the end of last year about the wine that landed the #1 spot on Wine Enthusiast’s Top 100 Wines of 2015. Many of you noticed that it came from a producer near and dear to Full Pull hearts: San Felice.

There was only one problem: our local importer was still selling the 2010 vintage (a great wine unto itself, and one we offered back in November 2014). So we trained FP’s lidless eye on Tuscany, where it has been waiting and watching since. The great eye tells me that the container including this wine is scheduled to hit the Port of Seattle this week, so now is the time to offer this wine and stake our collective claim before the rest of the market even realizes the wine has arrived.

Here’s the Enthusiast review: Wine Enthusiast (Kerin O’Keefe): “[REVIEW TEXT WITHHELD]. 95pts.”

This offer also presents a good opportunity to explain again what “Gran Selezione” is all about. It’s a relatively new category for Chianti, introduced by the Consorzio just in the past few years. Bruce Sanderson wrote a fine article about it (featuring San Felice, as it happens) for Wine Spectator. The upshot is: these are supposed to be the highest quality Chiantis produced. They must be entirely estate-grown, must be aged for 30 months, and must be at least 80% Sangiovese, the remainder other approved varieties.

That “other approved varieties” is where San Felice gets to have fun, because they have something on site called their “Vitiarium.” Started in 1980, it houses more than 200 obscure indigenous varieties, several of which go into this 2011 (Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, Mazzese). The wine sees 24 months in a mix of large Slavonian botti and small French barrique, then another 8 months in bottle before release. It clocks in at 14.5% listed alc and begins with a nose offering a wonderful combination of fruit (red and black cherries) and earthy/fungal tones (soil, shitake). With time and oxygen, a lovely savory note of cured meats appeared, just adding to the overall complexity. It’s in a beautiful drinking window, deftly mixing primary and tertiary notes. While I see this as a wine well-structured for continued evolution (the tannins have just a hint of Chianti rusticity), it’s awfully delicious right now. This is stylish Sangiovese indeed.

Please limit order requests to 12 bottles, and we’ll do our best to fulfill all requests. The wine should arrive in a week or two, at which point it will be ready for pickup or shipping during the next temperature-appropriate shipping window.


Full Pull Private Sparkling

April 12, 2016

Hello friends. When we offered this wine last year, we set max order requests to 12 bottles, and our max allocations ended a good bit under that. I see dozens of late orders and reorder requests that were zeroed out due to lack of supply. And that doesn’t even count the number of in-person requests we received for more of this wine.

Sounds like a big, rich, high-scoring Washington red, doesn’t it? But no, it was something else entirely; one of the most gratifying wines we’ve ever sold:

NV D16 Full Pull & Friends Blanc de Blancs Brut Nature (FPF-17)

Yep, I’m talking about our first ever private label sparkling wine, which is now back in stock after a new disgorgement. And let me begin there. Because with NV (non-vintage) wines (and many sparkling wines are NV), I think it’s important to note the disgorgement date someplace on the bottle. Otherwise you don’t know if you’re dealing with juice disgorged five years ago or five minutes ago. If you look closely at the bottom right-hand corner of the label, you’ll see “D. 2016,” which stands for “disgorged in 2016.” We’ll make this a practice going forward, so that everyone knows exactly what they’re getting at all times.

The next thing I should say is that this is really good juice. Because we wanted to keep the quality just as high as last year’s disgorgement, that meant keeping the quantity exactly the same as last year. Other factors working against robust allocations: general FP list growth, bottles set aside for FP team members (our team includes several sparkling wine freaks), sunny sparkling-wine-drinking weather in Seattle lately, and finally, this overall sense I have that sparkling wine is in the early stages of having a moment (sort of like where northwest rosé was five years ago). All that to say: this year, we’re going to set max order requests at 6 bottles instead of 12, and please don’t be too surprised if actual allocations are more like 3 or 4 bottles. Or maybe 2. Hopefully not 2. But maybe.

Okay, so, some background on this project. Well, I’ll begin with something I’ve said before and will say again: sparkling wine is emotional currency in my house. When Full Pull started back in 2009, my wife and I developed a simple agreement. Her responsibility: supply several years of steady income and health insurance. My responsibility: keep at least one case of sparkling wine on hand at all times. It seemed like a reasonable bargain at the time, and it has served us well since.

I first got the bug in my brain about a Full Pull & Friends sparkling wine when I visited Treveri Cellars in May 2014 on a research trip for this eventual Seattle Magazine article. That was my first chance to see Treveri’s production facility and to meet Christian Grieb. The facility seemed plenty big enough to support custom bottling, and Christian and I hit it off right away, in no small part due to our shared obsession with one Seattle Sounders Football Club.

Later that year, Chip McLaughlin (long time list members will remember his well-loved Vinyl Wines project) was pouring at an event for Treveri, and he and I discussed the concept further. From that point on, things only picked up momentum quickly. If there’s one category of wine that unites the entire FP team, it’s sparkling wine. So this project had to happen.

Christian and his team at Treveri have been terrific to work with. We knew we wanted a 100% Chardonnay blanc de blancs project, and they let us work with specific lots of juice. A majority of our wine comes from a single vineyard: Harold Pleasant’s Pleasant Vineyard in a cool pocket of the Yakima Valley that, according to Christian, “grows absolutely brilliant sparkling cuvee fruit.” There are also 20%-ish chunks from Ramos Vineyard on Snipes Mountain (“great soils and great cool climate for Chard”) and from Hilltop Vineyard, “a site near Zillah that was planted by the great Walter Clore. He recommended that site be planted in Chardonnay, and the vines are 30+ years old. They sing beautifully for bubbles!” We also knew we wanted a very dry style of bubbly. Like last year, we settled on dosage of three grams per liter, right at the upper end of the Brut Nature category, and drier, I believe, than anything Treveri has released previously. I think we all continue to love the alpine fruit and mineral characters that are most prominent at the lowest sugar levels.

Our bubbly also saw extended time on the lees, a full 24 months before disgorgement and bottling a few weeks ago. This wine shipped over to Seattle soon thereafter, and we’ve since given it time to get over any disgorgement shock. I’m thrilled that it is ready just in time for spring and summer. It clocks in at 12% alc and kicks off with a nose combining lemon fruit, salt-air minerality, and a lightly leesy biscuit note. In the mouth, it’s the texture you notice first: dry and lean, with racy acidity contributing to an overall sense of energy and nerviness that is just wonderful. The austere alpine fruit and insistent minerality are in fine balance, and the finish is long and seriously mouthwatering. You could certainly put a hard chill on this and drink it as a cocktail, but a sparkling wine like this is also a gonzo-versatile food pairing wine, just as good with scrambled eggs in the morning as it as with seared scallops in the evening. Better yet: sneak a bottle into the next movie you see in theaters. It pairs perfectly with good buttered popcorn and poorly written dialogue.

Please limit order requests to 6 bottles, and we’ll do our best to fulfill all requests. The wine is in the warehouse and ready for immediate pickup or shipping during the next temperature-appropriate shipping window.


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