I’ve spent a career listening to vineyard and vintage, bottling their solo voices.
This time I decided to compose.
For the bubble geeks and anyone who perks up at the words “skin contact,” here’s the wine I made with intention:
- 10% of the wine spent 30 days on skins — long enough to knit in real tannin and texture but soft amounts of aged flavours, not just tint.
- 20 % gentle first press for the pure intense fruit, blended into 70 % hard press for a different type of tannin, but still clean crisp fruit.
- Wild yeast on the primary, then a classic yeast and sugar for second bottle ferment.
- Sulfur? One whisper at disgorging, 25 ppm.
The aim? To layer with texture and flavour that lends itself effortlessly with food.
Young, layered, and friendly. The skin contact needs some time to relax before you see the flavours unravel. Let it inch toward cellar temperature, and watch the layers of flavour and texture uncoil. Natural tannins aren’t just preservative—they’re alive, oxidatiting in real time.
How food bends it into new shapes
- Uni on seed crackers + a lick of torched lardo
- Spot-prawn crudo with coconut-citrus glaze
- Paper-thin ribbons of well-cured fat and meat
Salt and fat melt the structure, releasing pure orchard-fruit-meets-savory energy.
PB & C doesn’t tick the usual sparkling-wine boxes, and I love it for that. One focused vintage, years of tinkering, bottled proof of why it is such a beautiful craft.