This single site Brut Nature sparkling wine, with less than 3 g/L residual sugar, was bottled unfiltered. It is a wine that transparently speaks of a special place and a specific vintage, an expression inspired by my favorite Grower Champagnes.

Brilliant, light copper. Lively ripe peach and nectarine fruit with a sweet custard or cheese pastry backing. Hints of orange peel, and herbs mingle with the bright, fresh fruit. Energetic and intense. Texturally rich and savory with miso notes and saline acid that is resolved and well-integrated. Pure, dynamic, and finessed with a dry but quenching finish that is exceptionally flavorful and persistent. This wine is already showing the lightly autolytic character you would expect from a reserve wine that has aged much longer. This is the result of fermenting and aging the base wine on the lees for ten months in neutral oak barrels before tirage bottling.

Facts & Figures

  • Vintage2019
  • Varietal composition100% Blanc de Noir
  • AppellationAnderson Valley
  • Harvest DatesSeptember 18, 2019
  • Release DatesSeptember 1, 2022
  • Alcohol/PH/TA12.5% / 3.13 / 7.6 g/L
  • CooperagesDamy and Taransaud

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Critical Acclaim

"This is Derek Rohlffs’ first sparkling wine release, composed entirely of pinot noir from the superb Wiley Vineyard. The vins clairs were barrel-fermented with indigenous yeasts, aged ten months in cask prior to bottling for secondary fermentation. The wine finished with residual sugar of less than three grams per liter. It offers up a refined bouquet of white peach, brioche, a lovely base of soil, just a whisper of oak and a gently smoky topnote. On the palate the wine is zesty, full-bodied and very well-balanced, with a good core, fine mineral drive, pinpoint bubbles and a long, complex and zesty finish. This is very good- let us hope Derek continues this project! 2020-2040+." Score: 92 Points

— John Gilman, View From the Cellar

90 Points - Wine Enthusiast: “This beautifully balanced sparkling wine comes out of Anderson Valley. Enjoy layered aromas and flavors of bread dough, yeast, jasmine blossom, basil leaf, pink rose petals, lemon and lime zest and just-ripe white peach.”

— Stacy Briscoe

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