Vista Verde Vineyards is a certified sustainable vineyard located in the Paicines AVA in San Benito County.
William Selyem is owned by John Dyson and makes pinot noir from designated vineyards in Vista Verde. William Selyem's 2020 Vista Verde Pinot Noir received 96 points from Wine Enthusiast magazine and was named #6 in the Top 100 Wines of 2022.
The juice is left in free-run for two days to come into contact with the fruit, then pressed. Fermentation is carried out leaving just enough sugar for carbonation. Bottled and released after seven months.
No dosage, no racking.
Soft and pleasant bubbles. Rich aromas and flavors of ripe pear, apple and white peach, fresh citrus acidity and a mellow texture from yeast lees.
After meeting at the University of California, Davis, Dan and Jacqueline Person traveled and worked around the world and gained experience at various wineries in California. This experience influenced their perspective on winemaking. Dan worked at Schramsberg Vineyards for three years and experienced traditional sparkling winemaking from California grapes, so he thought that a new interpretation of California sparkling wine was needed.
"No one tries to make Bordeaux in Burgundy. The climate and soil are different, and the terroir is fundamentally different... That's why I started out not just to imitate Champagne, but to prove what can be done in California. For example, the fruit on the outside of the tree is exposed to sunlight and ripens well, so the fruit flavor is very strong. On the other hand, the fruit on the inside, in the shade, which doesn't get much sunlight, is still hard and unripe. If you compare the taste of both, you should be able to clearly see the difference. So I was convinced that sparkling wine unique to California, which is bathed in plenty of sunlight, is the "modern sparkling wine" that reflects the land and the grapes, rather than sparkling wine from the Champagne region, which has a completely different terroir."
The flagship Albariño comes from grapes grown in the rich, deep soil of the Sacramento Delta. Although it is not suitable for Cabernet cultivation, Albariño is suited to this land because of its strong vines, so this variety with its lively acidity and fresh fruitiness is used. The selection of grapes and fields is led by Jacqueline, who has made still wines from various terroirs throughout California.
In order to always consider how the wine will go with food when making it, the gas pressure is slightly lower than that of champagne, and the label design was created with a focus on pairing it with fresh seafood.
Their lofty pursuit is to create a sparkling wine that is unique to them and distinctively California.
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