This Brut Rosé is made in the traditional méthode champenoise, the same labor-intensive process used to produce Champagne, in which a second fermentation takes place inside the bottle, creating fine persistent bubbles through nearly two years of aging on the lees before disgorgement. The blend of Pinot Noir and Chardonnay is sourced from Vista Verde Vineyard in San Benito County, California, where the fruit was harvested at low sugar levels and high natural acidity specifically for sparkling wine production, then brought to Millbrook for base wine vinification before being shipped to Sparkling Pointe on the North Fork of Long Island for tirage and the traditional method process. This was our first sparkling wine made in house but certainly not our last. We expirmented with our California fruit to help us decide if we should move forward with using Estate Fruit. For 2025, we have a Brut Cuvee made from Chardonnay and Pinot Noir from our Estate Vineyard. This wont be release the middle of 2028.
