In 2020, we made a champagne method sparkling from estate-grown Pinot Noir (53%), Chardonnay (37%), and Pinot Blanc (10%), with the intention of releasing it progressively after varying times aging on lees.

Only 260 bottles of this wine were disgorged for this release, with similar tiny quantities to be made available at 52, 64, and 76 months!

In many ways, this 36 months is still a baby, and only beginning to show the toasty, brioche characters that come from aging on lees. Its defining characteristics at the moment are a creamy mousse and a clean, upfront fruit profile, with developing mid-palate complexity from the aforementioned lees aging, all falling into a clean finish and excellent length, driven by a minerally line of acidity.