While this blend of grapes may seem exotic for California, there’s a long precedent for this approach in the south of France. Steve and Jill source their fruit from two lovingly farmed organic vineyard sites in the Napa Valley. The fruit was harvested just past veraison — when the grapes begin to soften and change color — allowing the rosé to exhibit sparkling wine levels of acidity. To further emphasize purity, Steve prevents malolactic fermentation through filtration. 11.5% alcohol.