Fizz Sparkling White

The glittering bubbles in a glass of champagne are part of life’s rituals, from wedding toasts to Sunday brunch - Cheers!

Champagne traditionally comes from the Champagne region of France and gets its fizz through a special two-part fermentation process called Méthode Champenoise.

The finest sparkling wines must be made using this process typically called the traditional method. This is the method we use to make all our sparkling wines. Yep - It's manual, time consuming and costly but it's the only way to make sparkling wines of character and depth.

Legally we can't call it champagne but it competes extremely well with its French counterparts while many other non-traditional producers of carbonated sparkling wine make their product by a much more industrial process.

Fizz ~ bubbles of gas in a sparkling wine that make a hissing sound like . . . fizz . . . .
Why "Fizz" ~ When Australians have something to celebrate they say "It's time to pop the cork on a bottle of Fizz!" but then Australians celebrate when the sun is out and when it's not so it's always time to " pop the cork on a bottle of Fizz!"

We produce French-style Extra Brut Blanc de Blanc Sparkling White Wine in California from the Estate Chantilly Vineyard Block, planted over forty years ago with the famous Clone 4 Chardonnay.

The grapes are harvested by hand, then pressed and fermented on indigenous yeasts in temperature-controlled stainless steel tanks.

This process does not impart the characteristic oak flavors of vanilla, cinnamon, toast, coconut, etc., that are associated with California Chardonnays so the Cuvée remains vibrant, with elegant acidity and flavor complexity that you want to find in an elegant Champagne.