Erde Wines "Cloudbusting" Sparkling Fruit Wine 2020Regular price $28.00 Save $-28.00
Sparkling fruit wine. Heirloom apples & pears cofermented with Gamay & Cab Sauv skins, pressed over Chenin Blanc. Fermentation in old barrel. Little bit of Nebbiolo rosé added, bottled before fermentation was complete. Méthode ancestrale.
*2 bottle limit per-person
Jonathan: This is ostensibly cider, but the addition of grape skins adds just enough of a vinous quality to make this read almost like a crushable rose. Fresh, floral aromas. Fruity with balanced acidity. Notes of rosewater, peach, blood orange, creamsicle, and a little salinity. This is going to be what you want by your side when the temperature starts to climb. Zero sulfur but super-clean.
Kirk: Named after my favorite Kate Bush song, and in reference to the insane rainstorm that happened while I picked the apples that went into this "sparkling fruit wine" (there are also a few pears). I was given the chance to work with these beautiful heirloom apples after Laura Brennan (of Inconnu) introduced me to the lovely owner of Zephyr Farms just down the hill from her pristine Underwood Mountain vineyard. Myself, along with my dear friend Kate Norris (of Division Winemaking Co. & Gamine) took a caravan out to the orchard and handpicked about a half ton of apples and a ton of pears — keep an eye out for Kate's pear cider, made from her share that same day. We brought the apples back to Portland where I shredded them by hand (something I will probably never do again as it took an entire day to do it and my arms have never been as sore) adding in Gamay, Syrah and Cabernet Sauvignon. The mixture macerated for 48 hours before being pressed over Chenin Blanc and transferred to one old barrel. The juice fermented for about 3 weeks, when we then added a few gallons of Nebbiolo rose. It was then bottled under crown cap at about .5 brix to finish fermentation in the bottle. Nothing added. Label art by Regina "Push" Estrada Only 24 cases produced.