ABOUT THIS WINE
The Pinot Noir here was picked to be sparkling. It comes in so tart you can barely taste it. They ferment the wine to dryness and then barrel down for malolactic fermentation. Both primary and secondary fermentation occur with native yeast. Days before the bottling they restart the fermentation by adding sugar to the wine. This creates an estimated 4 atmospheres of pressure. (For reference champagne usually has 6-8 atm). And viol! Sparkling. The wine is non disgorged in order to maintain time on the lees.
ABOUT THIS PRODUCER
Jordan Kivelstadt founded Kivelstadt Cellars in 2007 when he made 125 cases of Syrah from his familys estate in Bennett Valley. Jordan has spent more than 15 years making wine around the world, to help define Kivelstadts mission. He shares the same mission of respecting the land and viticulture that carries through in our winemaking practices.
At Kivelstadt, they pride themselves on sourcing grapes from unique, historic, and organic vineyards. From their estate vineyard in Bennett Valley to their partners throughout California, their vineyard partners are an essential part of the terroir of Kivelstadt and create the incredible diversity and character of our wines.
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