The harvest is over, as well as the Harvest Party! It is time to begin all over again in the vineyard. Our Italian grape harvest went well with cooperation from the weather after the smoke from wildfires and a freak rainstorm.
We finished the 2016 harvest the day we left for the cruise. This year, we had plenty of grapes of exceptional quality. We had a few challenges during harvest that were heat related but we survived thanks to the canopies on our vines. Our Italian varieties were exceptional. I was really impressed with the Sangiovese and Nebbiolo. For something new, we picked Pinot Grigio for Sparkling Wine, something to look forward to. For this, our last shipment of the year, we have selected wines for the coming holidays.
A full-bodied aged sparkler with a rich complexity, fine mousse, and ultra fine bubbles, this Champagne boasts a brilliant bouquet of crisp apple and grapefruit flavors and a lasting finish of creamed buttery bread
Marketing pro Liz Dodder gets a sparkle in her eye when she talks about the Central California wineries that make bubbly. “Bubbles are my favorite,” she says with enthusiasm, “and I was always keeping a personal list of who was making it.” That led her, in 2014, to produce a Central Coast sparkling wine map for her popular blog, Cali Coast Wine Country. There were 45 stops on that map, already a testament to a burgeoning industry.
A Sparkling Industry: New Maps Showcase Quick Growth of Central Coast Bubbly
Gabe Saglie, Senior Editor Travelzoo
In Santa Barbara County -- where pinot and chardonnay, Champagne's main ingredients, flourish -- many of the top tier producers sell their bubbles from about $20 to $50 a bottle, with a few commanding prices above $60. Many of them, like Lucas & Lewellen, produce the still wine locally and then truck the juice to an outside facility – a place called Rack & Riddle in Napa, mostly – to be further fermented into bubbly. But a growing number, including Flying Goat Cellars and Fess Parker Winery, produce their sparklers entirely in-house, emulating Champagne’s classic methode tradit