This sparkling brut rosé was made using the traditional method, the most complicated way to get bubbles into a bottle, and what many consider the best way! Click here if you want to read more about bubbles in our three-part Bubbles…explained series. Two-thirds of the grapes in this wine are Pinot noir and the other third are Chardonnay grapes, from two different Willamette Valley vineyards. All the fruit was picked by hand, gently pressed, and fermented separately. Some of the juice went through partial malolactic fermentation and all spent time in either stainless steel or French oak barrels. To achieve its blush color, a small amount of still Pinot noir wine was added before blending and bottling. After three years in bottle, a dosage of 2 grams per liter was added when the wine was disgorged, then allowed to age another year. All this time produced an elegant sparkling wine with mouthwatering tartness, abundant mineral notes and tiny, vigorous bubbles!