French Sparkling Loire/Jura etc

Biodynamic, no-dosage, low sulfur Pinot Noir, Trousseau, & Poulsard. Bone dry but fruit-forward with ripe strawberry, raspberry, and a gorgeous, full & creamy texture.

This crémant is made from 100% Trousseau. It’s dry and energetic with notes of strawberries, cherries, and candied fruit that finishes with brisk, Alpine minerality. Biodynamic.

9th generation family estate dates to 1735. Organically farmed. Gold/pink hue, fine/creamy bubbles. Notes of peaches, flowers, & pepper followed by grapefruit & lemon. Have as aperitif, w/brunch, w/sweetly-savory dishes...it's versatile & delicious.

100% Gamay, organically farmed, aged on the lees for 12-18 months. Delicious, sweet strawberries, ripe red fruit, lively acidity, tiny bubbles....

Methode Ancestrale, (mostly) Mauzac, hand-harvested, left on the lees a minimum of nine months. “Le Berceau” translates to “cradle” & is a reference to Limoux as the birthplace of sparkling wine. Green apple, lemon, dry, & creamy.

90% Cabernet Franc, 10% Grolleau, hand-harvested, the 2nd fermentation is in the bottle, then the wine rests on the lees for 16 months or more before being disgorged. Subtle notes of peach, black plum, and raspberry, with a lightly spicy finish.

Beautifully pink, lightly sweet, gently sparkling Savoie blend of mostly Gamay with a touch of Poulsard from Jura. Pair with brunch, dessert, puttering around...