Organic. 22% Mixed Red Blends, 19% Carignan, 14% Valdiguié, 12% Petite Sirah, 12% Syrah, 11% Pinot Noir, and 10% Tannat. AVA Breakdown: 56% Mendocino County, 26% Sonoma Coast, 14% Napa Valley, 4% Sierra Foothills. Approximately 50% of the blend was fermented whole cluster and all grapes were fermented in concrete. Aging was done in a mix of 50% concrete tanks and 50% used barrels. There were no additives used except for sulfur and the wine was bottled without fining or filtering.

Organic. A certified organic vineyard at around 2000 feet elevation above the town of Ukiah. This elevation concentrates flavors and protects the vines from the relatively brutal heat of the valley floor. The vines are approximately 40 years old; their age, elevation, and farming practices produce naturally concentrated and low yielding fruit. In order to make this subtle rosé, about 50% of the fruit was foot tread before loading into the press. The grapes were pressed with a champagne cycle and just the cuvée fraction was used. The base wine was fermented in stainless steel tanks and bottled to finish its fermentation under pressure. After a little over 6 months, the wine was riddled and disgorged with no dosage.

Sustainable. This Austrian variety has been grown by Dale Ricci, a longtime family friend, for about 25 years. Ricci vineyards is located on the Sonoma half of Carneros and only a few miles from the San Pablo Bay. It’s typical Carneros soil, Haire clay loam, with the cool fog and winds that define the region. The fruit was hand harvested, destemmed, and macerated for a few hours prior to a gentle sparkling press cycle. After racking to a small stainless steel tank, it was allowed to ferment spontaneously and then bottled while still slightly sweet. The fermentation continued to dryness in the bottle. The wine was then riddled and disgorged following a 6 month tirage storage. It is a rosé and bottled without additions of any kind.

Organic. Valdiguié (Napa Gamay) from Terry Wilson’s Rancho Chimiles vineyard in Wooden Valley, Napa Valley AVA. A cooler region in south Napa, nestled against the Vacas mountains. Persistent mid-morning fog prevents extreme temperatures. Vines are 40+ years old. There is no tillage in the vineyard with a permanent cover crop on silt loam soils. We often make the Valdiguié from Rancho Chimiles as a pét-nat, but conditions in 2019 allowed us to experiment. We wanted to know if we would gain more varietal character and site impact from a traditional method sparkler. This is a saignée rosé that used both the cuvée and a small portion of taille. After nearly 30 months en tirage, this wine was disgorged with a dosage of 6 g/L. 180 cs produced.

Organic. 70% Chardonnay and 30% Pinot Noir. This wine is from the same vineyards as is used in Cruse Tradition. The primary vineyards are Keefer Ranch, Alder Springs, Linda Vista, and Rorick Vineyard. Inspired by some of the great grower producers in Champagne, this wine is a separate bottling of the perpetual cuvée reserve wine we use in Tradition, aged an additional year in a 2000L new Stockinger cask - 24+ months élevage, then it spent 24 additional months in bottle before it was riddled and disgorged without dosage of any kind. 120 cs produced

Robust, strikingly fruited, and still maintaining poise and balance, Michael Cruse’s traditional-method rosé is likely one of California’s greatest sparkling bottles produced. This bottling is from the ’19 base vintage, with Pinot Noir as 2/3 of the blend and Chardonnay the latter third. Three different source vineyards were fermented separately in barrels with spontaneous ferment and no SO2; the wines were blended and then aged on lees in bottle two years before disgorging. Somewhere between the pure berry sunshine of California and the ruddy depth of the Montagne de Reims.

Organic. Base 18 bottling: This wine is from the 2018 base vintage with 6.5% perpetual cuvée added. The blend is 70% Chardonnay and 30% Pinot noir. The primary vineyards are Keefer Ranch, Alder Springs, Linda Vista, and Rorick Vineyard. The grapes were pressed using a traditional Champagne cycle and press cut. The wine proceeded through a native primary and malolactic fermentation in barrel, wooden tanks, and about 20% stainless steel fermentation. No sulfur was used in the élevage. The wine was racked once and tirage bottled without fining or filtering. After approximately 28 months in bottle, the wine was riddled and disgorged à la volée with zero dosage.

Organic. Valdiguié (Napa Gamay) from Terry Wilson’s Rancho Chimiles vineyard in Wooden Valley, Napa Valley AVA. A cooler region in south Napa, nestled against the Vacas mountains. Persistent mid-morning fog prevents extreme temperatures. Vines are 40+ years old. There is no tillage in the vineyard with a permanent cover crop on silt loam soils. We often make the Valdiguié from Rancho Chimiles as a pét-nat, but conditions in 2019 allowed us to experiment. We wanted to know if we would gain more varietal character and site impact from a traditional method sparkler. This is a saignée rosé that used both the cuvée and a small portion of taille. After nearly 30 months en tirage, this wine was disgorged with no dosage.

Organic. 100% Pinot Noir. The grapes are sourced from Alder Springs, a high elevation site in the Northern part of Mendocino county. The vines are a mix of suitcase clones from Burgundy and a small amount of Dijon clones. In 2020, the grapes were picked in the late August. Part of the demo series, this wine plays with the line between oxidative and reductive and uses different techniques to explore terroir. Fruit is pressed whole cluster using a traditional Champagne cycle. However, only the coeur de cuvée is used. The wine is fermented in puncheon and topped when finished. The barrels are then left untouched without the addition of SO2 or topping for nearly a year of élevage. The wine is tirage bottled and left on lees for over 24 months. It is then disgorged and bottled without dosage of any kind. This oxidative style is meant to bring out the minerality of the site. The resultant wine has a nose of waxy lanolin, jasmine tea, and white flowers with a hint of buttered toast and cinnamon. On the palate, it is richly textured and highly mineral with a long finish of salt and leather with only the smallest amount of berry fruit to finish. 140 cs produced

Organic. Valdiguié (Napa Gamay) from Terry Wilson’s Rancho Chimiles vineyard in Wooden Valley, Napa Valley AVA. A cooler region in south Napa, nestled against the Vacas mountains. Vines are 40+ years old. No tillage in the vineyard with a permanent cover crop on silt loam soils. The very late 2023 vintage had us picking this wine in early October. Fruit was destemmed into an open concrete tank. Fermentation occurred spontaneously with manual punchdowns and light pumpovers. After 10 days on skins, the wine was lightly pressed and moved to older 500L puncheons and barrels. Malolactic occurred naturally with the wine receiving a light sulfur addition immediately before bottling. 300cs produced

This wine comes from a unique site high in the Sierra Foothills just outside of the town of Murphys. The own-rooted vines were planted in the late sixties in schist soils over a limestone bedrock. The vine age, elevation, and rocky soils create incredibly low yielding vines with the tiniest of clusters. The grapes were hand harvested and gently pressed using a long Champagne press cycle. Juice was transferred to neutral barrels and fermentation occurred spontaneously. Long slow barrel fermentations with no added sulfur. Bottled after 10 months in barrel with approximately 30 ppm total sulfur added.