Maloof "L'eau Epicee" Sparkling Wine
65% Riesling and 35% Gewurztraminer from own-rooted, dry-farmed, LIVE certified vines in transition to organic, grown in the Beckenridge Vineyard. This experimental bottling was made by creating three lots of still wine: the Riesling was pressed and fermented in neutral 500L puncheons. The gewürztraminer was split into two treatments: 60% was direct-press and fermented in stainless steel, while the remaining 40% was destemmed and fermented on the skins for 20 days before being pressed off and moved into neutral French oak barrels. Once all three lots were fermented to dry, they were blended into tank, at which time they threw in some freshly thawed riesling must that they froze at crush. They then stirred it up and bottled it. A couple months later and voilà! Bubbles.