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Cruse Wine Co Rancho Chimiles Sparkling Valdiguie 2022

Napa Valley Sparkling Wine

Regular price $41.99

Rancho Chimiles Sparkling Valdiguie 2022
*Pét-Nat or Petillant Naturel
Cruse Wine Co.
Napa Valley


$39.99 6+ SALE (code: 6saves2)
$41.99 reg

 
If you have been around wine long enough, you know Michael's claim to fame is Ultramarine, but if you know about his Cruse wines, his calling card is this wine.  The tasting note below by the winery nails it, but I would add several things to that, most importantly how pleasurable this was to sniff and sip.  Effusive aromas rose from the glass and delicate but dense flavors covered the palate...the finish on this (and the White Zin) was astonishingly well over a minute.  Peach, watermelon, flowers, and minerally rocks and salt.  Texturally, the bead is champagne, sumptuous with a very good mousse at pour - the same bars of pressure as the traditions!  This was outstanding!

Appellation Wooden Valley (Napa Valley)
Vineyard: Valdiguié (Napa Gamay) from Terry Wilson’s Rancho Chimiles vineyard in Wooden Valley, Napa Valley AVA. A cooler region in south Napa, nestled against the Vacas mountains. Vines are 40+ years old. No tillage in the vineyard with a permanent cover crop on silt loam soils.
Soils: Silt, loam soils
Winemaking: Farmed using sustainable and organic methods. Whole clusters were allowed to go through carbonic maceration for a few days then the whole cluster pressed using the same slow steady cycle used for our traditional method sparkling wines. The wine was then fermented in a small stainless steel tank. Towards the end of the fermentation, the wine was bottled, stored, and then riddled, and disgorged. There is no dosage, but a small amount of sulfur was added at disgorging.
Production: 300 cases
Winery: "Maybe the best pét-nat we've ever made. A nose of candied peaches and watermelon, but with a saline, chalky palate that finishes clean. The 2022 vintage was low yielding and concentrated. We decided to lean into that, using only the cuvée fraction of the press. This retains acidity (the pH is hovering at 3.00!) and precision." - Michael Cruse
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