Perpetual means to last forever. Standard Sparkling MV (multi-vintage). The vin de clair selection is supervised by Champagne's Pierre Peters. A blend of Chardonnay and Pinot Noir from Bear Wallow Vineyard, the company's own vineyard located in the north of Anderson Valley, closest to the sea, and Chardonnay from Mount Pajaro, the company's own vineyard in a cool climate overlooking Monterey Bay at the southernmost tip of the Santa Cruz Mountains. Aged in 225-liter barrels from France and 300-liter stainless steel tanks, bottled in June 2020. Secondary fermentation in bottle for 24 months, disgorged in June 2022, dosage 3.5g/liter, released in December 2022 after about six months of bottle aging. Aromas of jasmine and white pepper, minerality reminiscent of hard stone, and nuances of barrel aging such as brioche, almond, and hazelnut.
Pierre Peters aims for "Les Chétions"*.
This sparkling wine is produced by Récoltant Manipulant, a renowned winery with over 100 years of history in the village of Mesnil-sur-Oger in Champagne, under the supervision of Rudolf Peters, the current head of the Pierre Peters family.
They are particular about the vin cler (base wine), and this cuvée was made after receiving advice that "it could also be made into a Riesling."
Rudolf decided to make his own California sparkling wine and signed a lease on a vineyard in the Santa Rita Hills (across from Domaine de la Cote).
We seek out the very limited possibilities of high quality sparkling wine from a limited number of vineyards in California.
* "Les Chétions": A cuvée made from a special vineyard owned by Pierre Peters, said to be on par with Krug's "Clos des Mesnil".
Technical information
Winemaking: Aiming to produce world-class sparkling wine, cuvées with specially selected clones, soils, climates, low yields and excellent acidity were selected under the supervision of Rudolf.
Fermented and aged for approximately 8 months in 225-liter French barrels and 300-liter stainless steel barrels.
Each year new wine is added to the solera, about half is tirage and bottled, and the rest is further aged.
After approximately 24 months of secondary fermentation in the bottle, the dosage will be in June 2022 (3.3g/liter). After approximately six months of bottle aging, it will be released in December and imported to Japan in January 2023.
Tasting Comments
Aromas of jasmine, white flowers, and white pepper, with a minerality reminiscent of hard stone, and nuances of barrel aging such as brioche, almonds, and hazelnuts.
The excellent acidity tightens the whole, and the bubbles are smooth and soft.
The aftertaste is impressive with its citrus aroma and salty taste.
Field Information
Under the supervision of Rudolf Peters, the winery produces several types of sparkling wine in very small quantities from its new vineyards, Mount Pajaro (facing the south Monterey Bay) in the Santa Cruz Mountains and Bear Wallow in Anderson Valley.
Bear Wallow Vineyards: Located near the ocean, this is the northernmost vineyard in Alexander Valley.
Altitude 100m-200m, southeast facing slope, 12.5ha.
The soil is a mixture of clay, red soil and river deposits called Bearwallow Wolfane.
The climate is very cool with fog flowing in every day, but there is also plenty of sunshine.
The result is a small, concentrated Pinot Noir and a full-bodied Chardonnay.
Made with Chardonnay and Pinot Noir from Bear Wallow Vineyards.
Mount Pajaro: Reese's most recently acquired vineyard, located in the Santa Cruz Mountains.
Located on the cool south side near Monterey Bay, 274m above sea level, 11km from the sea, 7ha near the town of Corralitos.
The San Andreas Fault divides the soil into complex layers, with oceanic uplift rocks underneath a clay topsoil that is suitable for Chardonnay and Pinot Noir.
The Chardonnay offers lemon curd, honeysuckle and a dash of minerality.
Chardonnay is used from Mount Pajaro.
Vintage: NV
Capacity: 750ml
Type: Foam
Taste: Medium bodied
Main variety: Chardonnay 78%
Blend Variety: Pinot Noir 22%
Country of Origin: America
Region Name: California
Ava: California
Vineyard: Mt. Pajaro Vineyard, Bearwallow Vineyard
Winemaker: Jeff Brinkman
Winemaking: Fermented and aged for 8 months in French 225-liter barrels and stainless steel tanks (300 liters)
Aging: 24 months secondary fermentation in bottle
Cap: Cork
Alcohol content: 12.5%