The traditional method for sparkling wine production involves a second fermentation inside each individual bottle, a labor-intensive process responsible for the wine’s fine, persistent bubbles and layered complexity. After a dry base wine is made, a mixture of wine, yeast, and sugar is added to initiate this secondary fermentation, trapping carbon dioxide in the bottle. The wine is then aged on its lees (spent yeast cells), allowing autolysis to develop characteristic flavors and textures such as brioche, toasted bread, and nuts, along with a creamy mouthfeel, before the sediment is removed through riddling and disgorgement and the wine is topped off with dosage, a mixture of wine and sugar, which determines the final sweetness and style of the wine.

We craft our Pops Sparkling Wine in a brut-style from estate-grown Chardonnay and Pinot Noir from our Honey B Vineyard in Carneros. The base wine for each variety is fermented separately then blended before aging on the lees for 24 months. Our goal with this release was to create a sparkling wine that feels both celebratory and inviting, offering a touch more richness and approachability than previous vintages. The result captures the charm of Honey B Vineyard and the thoughtful craftsmanship behind our sparkling wine program.

—Michael Baldacci, Winemaker