Kings Carey - 'Spear Vineyard' - Pinot Noir - Santa Rita Hills, CA - 2021

Hand made in the méthode champenoise tradition. Pinot Noir was picked early and pressed immedietly. Native fermentation in Neutral 400 L Puncheons. Aged in barrel for 10 months. 2nd fermentation carried out in Bottle stating July 1st. Red Wine, Yeast, and organic sugar added for 2nd fermentation in bottle. 3 gram sugar dosage to balance out the acidity and flavors. Disgorged 07/01/2023.

Méthode champenoise - This secondary fermentation is accomplished by adding a mixture of sugar and yeast, called the liqueur de tirage, to still wine. This wine is then bottled and capped, with a bottle cap similiar to ones found on beer bottles – not a cork. The yeast acts on the sugar and the resulting carbon dioxide remains trapped in the bottle. Quality sparkling wines are usually left on their yeast for several months, even up to six years. At the end of this process the cap is removed and replaced with the traditional cork with wire cage.

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You should trust an ex-Mormon winemaker. Here’s why…

James started life as a Mormon. In 2009, having already left the religion, James’ brother-in-law brought him to California’s Santa Ynez Valley; a move which would kick-start his career path in Santa Barbara Wine Country.

Originally assistant winemaker for Santa Barbara County label, Dragonette Cellars, James left Dragonette to join Liquid Farm as the boutique label’s very first, dedicated winemaker. James transitioned over to Liquid Farm at the start of harvest 2013, and continues to make Liquid Farm’s variety of wines (now five Chardonnays, a Rosé of Mourvèdre, and four Pinot Noirs) in addition to Kings Carey Wines.

James’ work ethic and attention to detail, including his {annoying} fastidiousness and penchant for cleanliness in the winery, allow his wines to speak for themselves…simply put, they undergo fewer manipulations which are often due to necessary fixes or corrections in the winemaking process.