Tasting Notes:
It started as a total “what if” project. The organic vineyard we use was producing deeper and more textured Picpoul than we had ever tasted. So we crafted it exactly like true Champagne, aged on the lees for an extended time and bottled when we thought it was ready. It’s been our most sought after in the Founder’s Club Wine this year.
Notes of sunshine:
I love this bubble pop. It’s fresh, clean, light and bright. Filled with dancing pearls of refreshing bubbles. There is just enough of a hint of citrus and hawthorn blossom complexity at the finish to make you go “Hmmm . . ” but long enough to relax your cheeks from smiling.
Fun facts:
Play, playing, playful is who we are. We first made a batch of still Picpoul wine with the idea that we would blend it or use it for a great Pinot Grigio/SB substi- tute. We loved the tartness, depth and subtle, clean flavors and said; "Let's make it bubbly next year". So, we side stepped a huge chance to be normal and made it just like true Champagne. As my son would say "what the?". A year later voila la a whoopy loopy high styled porch quaffer has been born.
Farm notes:
This organic vineyard has cool nights thanks to cool winds channeled up from the San Francisco Bay. The most important climatic condition for growing wine grapes is that no matter the temperature in the day there must be a big cooling drop in temp at night. This is called Diurnal Range. This is what give the grapes a chance to sleep and keep sharp and tart while building complex flavors.
Why Organic?
This is a great question that we’ve thought a lot about. There are dozens and dozens of organizations that are certified organic around the world and somewhat less than “dozens” of people providing oversight. Organic is very important to us but practically speaking we are more interested in true responsible farming. With years of experience, we’ve seen that certified organic farms or grape growers are only as pure their own and their neighboring farm’s day to day practices. So, know your farmer, trust your farmer to make the best choices for the best outcome they can achieve in a very dynamic environment.
Grape history:
Picpoul has been around as long a French Cheese and no one noticed! It’s one of the earliest grapes grown in the Rhone Valley, France. For hundreds of years it has been used to freshen reds up or been made as a simple, light daily white. When Picpoul is loved and cared for and planted in the right conditions, the results are stunning.
Recipe:
This Sparkling Picpoul Tip has been so popular with our Founder’s Members! As the elf always says, salty-crunchy workd magic with Sparkling wines.
The "elf's" Microwave Cheese Crisps
4 min / serves two
For thin and delicate: 1 1/2 Cup thinly shredded Parmesan cheese
For thicker and sturdier: 1 1/2 Cup thinly shredded Aged Cheddar cheese
Then Three ways to taste
Plain
- Form as many 2T piles on a piece of parchment paper while keeping space between the piles (may take several sheets to make the batch)
- Place sheet on a microwave friendly plate.
- Out in the microwave place on high for 2min. (every micro wave is slightly different so watch that it doesn't burn)
- Pull out, let cool for 1 min and transfer to a paper towel to rest and dry.
- Pop the Joy and share the love