Sparkling Wine

Savory, honey-hued, semi-sparkling orange wine. Pleasant oxidative notes mingle with butter, apple, vanilla, & clove.

Organic & biodynamic farming. Hand-harvested Xarel-lo, Macabeo, and Parallada aged nearly 3 years on the lees. 6g dosage.

Chardonnay & Pinot Noir from cool-climate vineyards across Tasmania. Hand-picked, 100% malolactic, minimum 18 months on lees. Ripe strawberries, rose petals, & red currants mingle on the lightly creamy palate. The finish is dry and savory.

100% Lambrusco Salamino, biodynamic.

Biodynamic, Champagne-method blend of Molette & Altesse. Crisp, light, & dry.

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.

Fresh & frothy with candied lemon & pears throughout. Full-bodied, with creamy bubbles. Fun with pizza!

Dry, fruity, floral, fresh & fun! This wine regularly retails for $18.99, we keep it on perpetual sale...

100% Mauzac, sustainably farmed. Crisp apples & pears, lacy honey, fresh & delicious.

1st vintage collab between Rajat Parr & Marco Pelletier. Single-vyd, old vines planted on pure chalk in Les Hautes Mottes, adjacent to Les Chétillons. Fermented in barrels from Jean-Marc Roulot for 12 mos; 60 months on lees; disgorged 3/21; no dosage.

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.