2019 Cowabunga! R.D. Sparkling

$38.00
Regular price
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We ship in quantities of 4, 6, 8 or 12 bottles. Flat rate shipping is $29 in BC and $35 for rest of Canada. Mix and match is totally cool.

kouəˈbəNGɡə/ Expressing amazement, enthusiasm, satisfaction, joy, or delight.

R.D. = Recently Disgorged. This version of Cowabunga was on the lees for 25 months, and was disgorged on March 22nd, 2022.

We are delighted and amazed by this wine. This was the disaster of the vintage, an embarrassing situation where we got caught off guard by some exceptionally fast fermenting barrels that were intended for pétnat. Pétnat requires that you bottle still fermenting juice to create sparkling wine, and these barrels fermented all their sugar before we noticed. So these 5 barrels sat and waited in the barrel room until we could figure out what to do with them. Our wonderful friends Jordan & Tyler at Lightning Rock came to the rescue in the dead of winter and taught us how to make traditional method sparkling wine. Now we know kung fu...er, how to make this beautiful style of wine. And what was a minor embarrassment and a problem to solve is now a totally bodacious and tubular sparkling wine!

This wine loves second chances and new romances

Drink this for a while - because we are going to be releasing it periodically with more and more sur lie age to see how it affects the taste of the wine. Come explore with us!

One word Cowabunga….obv!

Spirit emoji 🤸

Specifications

  • Alcohol 10.6%
  • Acidity 7.725
  • Aging Barrel aged 4 months in used puncheons without topping up. Bottle aged on lees for 25 months.
  • Appellation West Kelowna, BC ⠂Osoyoos, BC
  • ph 3.21
  • Region Okanagan Valley
  • Residual sugar 0.93
  • Type Sparkling
  • Varietal 80% Pinot Blanc ⠂20% Roussanne
  • Vintage 2019
  • Winemaker Costa Gavaris

Vineyard Notes

Vineyard location West Kelowna BC · Osoyoos BC

Altitude 440 m · 300 m

Viticulture Conventional · Sustainably farmed

Winemaker Notes

Pinot Blanc: Whole cluster direct pressed to settling tank. Racked to neutral puncheon and spontaneously fermented to dry. Roussanne: Whole clusters stomped to release juice to just cover the fruit (±50% intact berries). Spontaneously fermented in covered bins for 4 days. Pressed to a stainless steel tank and settled. Racked to barrel to ferment to dry.

Ingredients Grapes, sugar, SO2, cultured yeast (DV10)