2022 Goat Bubbles, Rosé
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Join NowSpecifications
- Alcohol 12.7%
- Acidity .86g/100mL
- Appellation Santa Maria Valley AVA
- Bottling Date June 22, 2022
- Country USA
- Disgorgement March 18, 2025
- Dosage .2%
- Fruit Pinot Noir
- Harvest Date August 26, 2021
- ph 3.62
- Region Santa Barbara County
- Residual sugar 19.0 Brix
- Type Sparkling
- Varietal Pinot Noir
- Vineyard Solomon Hills Vineyard
- Vintage 2021
- Winemaker Norm Yost
Food Pairing
Try pairing with caviar, garlic truffle fries, shaman’s bread, or a very midwestern thing called "strawberry pretzel dessert.”
Production Notes
Pinot Noir clone 23; 230 cases produced
Tasting Notes
Ripe cantaloupe or copper salmon in color, the flint bottle shows off this pretty Rosé. Enjoy the aromas of pink grapefruit and unripe cherries on the nose. The palate suggests hints of pineapple and sourdough that will continue lingering on the back end of this refreshing sparkler.
Vineyard Notes
Since our first vintage of Goat Bubbles in 2005, grapes for Goat Bubbles Rosé have been sourced from Solomon Hills Vineyard in the Santa Maria Valley AVA. We’ve been sourcing fruit from the vineyard for still wine since 2003. Pinot Noir clone 23 is used for the bubbles program because this Swiss selection ripens early at low sugar levels, bringing pretty fruit flavors at low alcohol levels.
Winemaker Notes
The grapes were hand picked and whole cluster pressed and vinified, as if the wine was destined to be a still Rosé. After aging in neutral French oak barrels and stainless steel drums, the young wine was decanted into sparkling wine bottles, a tirage of sugar and yeast added and a crown cap applied. The resulting secondary fermentation in the bottle traps carbon dioxide in the wine. After more months of aging and riddling to collect all the sediment from the secondary fermentation, the wine was disgorged. In the disgorging process, the necks of each bottle are place into a neck freezer with a solution of food grade propylene glycol which freezes the neck and allows for the removal of the crown cap. The pressure in the wine pushes the frozen plug of sediment out of the bottle. A dosage may or may not be added, a champagne cork inserted, a wire cage applied and our signature red wax cap adds the finishing touch.