NV Full Pull & Friends Blanc de Blancs Brut Nature (FPF-11)

Hello friends. Today we have the latest in our burgeoning negociant portfolio, and those of you who know me probably won’t be surprised to see what kind of wine it is:

I’ve said it before, and I’ll say it 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. As many of you know, even our cat likes the bubbly.

I first got the bug in my brain about a Full Pull & Friends sparkling wine when I visited Treveri Cellars last May 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 large 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.” But perhaps the most fun part of the project was when our team sat down with Christian to do dosage trials, tasting a series of different versions of the wine with different levels of added sugar. We settled on 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 loved the alpine fruit and mineral characters that were 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 has a wonderful nose combining Chardonnay fruit (lemon curd, honeycrisp apple) with complexities leesy (smoke, baked bread) and mineral in turn. The palate is noticeably dry and brisk, perfect for the warm weather ahead, and it simultaneously conveys intensity and energy. The finish is all meyer lemons and minerals: long, mouthwatering, and inviting of the next sip. For what it’s worth, I’ve never seen one of our private label wines so heavily depleted by requests from Team Full Pull. I guess we’re all suckers for bubbly.

Please limit order requests to 12 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.

[Note: I’m going to stop republishing the full history/availability/explanation of Full Pull & Friends with each of these offers, but we now have a page on our website displaying all that info. If you see any other wines on the still-available list that pique your interest, again please just respond to this with the wine and the number of bottles you’re looking for, and we’ll enter those manually in the order in which they’re received.]

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