Tarbell’s Cha Cha Mouche “Sprinkle Joy” 2024 Sparkling Picpoul
Made in with classic Méthode Champenoise techniques— fresh, clean, light, and bright with a touch of warmth and complexity. Think sunshine in a flute, filled with fine, dancing pearls of joy. A playful pop of citrus and hawthorn blossom teases the finish — just enough to make you go “Hmm…” but only long enough for your cheeks to relax from smiling.
Notes of sunshine:
Fresh. Clean. Light. Bright. A cascade of happy bubbles leads to crisp citrus, a whisper of wildflower, and a grin-inducing finish. It’s the kind of sparkle that makes Tuesday feel like Saturday and any porch feel like Paris.
Fun facts:
Playful is who we are. We found this great famer and organic vineyard and made our first made a barrel of still Picpoul in 2020 — thinking we might call it a “Pinot Grigio substitute.” We fell in love with its low alcohol, tart, clean charm and it riminded us of the base wine used in Champagnes. So we said, “Let’s make it bubbly next year!”
We went full Méthode Champenoise (the fancy Champagne way), and a year later — voila! — a whoopy-loopy, high-styled porch pounder was born.
This is our third year and we getting huge “what the” traction on this…. Exactly.
Farm notes:
Grapes, like elves, need their rest — cool, dark, and breezy. Our vineyard sits in the perfect spot, where winds from the San Francisco Bay sweep through at night, letting the fruit stay sharp and tart while slowly building layers of flavor.
All from a Certified Organic Vineyard, this vineyard is a living ecosystem where grapes, soil, and stars work together in joyful harmony.
Why Organic? Because it’s better for the land, the people, and the wine. Minimal intervention, maximum intention.
Who Cares? We do! The grapes are happier, more expressive, and full of personality — like us after the second glass.
Is Organic Really Organic? Yes! We know well and make back yard Paella with the farmer.
Grape history:
We believe it’s what’s next in white wine and you are the first to see why.
The Picpoul grape has been around as long as the French have been protesting — and has been mostly flying low and outa sight. Picpoul is one of the oldest grapes that have been produced in France’s Rhône Valley. It’s been quietly brightening red blends and bright seaside whites since the Roman times.
When loved, cared for, and planted in the right place, its magic bursts through: crisp, floral, lively, and just a bit rebellious.
Recipe:
Citrus-Herb Hamachi Carpaccio with Pop Rocks-style Bubbles
This dish plays on the bright acidity and fine bubbles of the Picpoul (which, because of its high natural acidity, is ideal for sparkling styles).
Why it works: The bubbles and acidity cleanse the palate; the citrus-herb components mirror the wine’s lemon-apple/apricot blossom/floral facets.
Ingredients (serves 4)
- 12 oz very fresh sashimi-grade thinly sliced raw Hamachi
- Juice of 1 organic lemon
- Zest of 1 organic lemon
- 3 Tbsp extra-virgin organic olive oil
- 5 Tbsp finely chopped fresh organic parsley + chive + mint
- 2 tsp finely grated fresh ginger
- Pinch of flaky Mauldon sea salt
- Pinch of freshly ground white pepper
- Organic Cilantro Microgreens
- Optional: A sprinkle "Joy" of pop-rocks candy ... for happy “popping” bubbles celebrating the wine’s effervescence
Method (1-2-3 easy):
- Arrange the Hamachi slices on a chilled plate.
- Drizzle with olive oil, then sprinkle the lemon zest and the lemon juice, add the ginger, herbs, salt & pepper. Let sit to marinate for 3-5 minutes .
- Top with the cilantro microgreens, and optionally the pop-rocks for the “fun bubbles” surprise.
- Serve immediately with the chilled sparkling Picpoul.
Tip: Keep everything super cold and serve right away so the wine’s finesse and bubbles shine through.