GRAPES: Osceola Muscat (80%) L’Acadie (15%), Leon Millot (5%)

AROMATICS:Orange zest and rhubarb aromatics, with subtle lilac notes 

TASTE: Off dry but balanced on the palate, great lift and effervescence from the slight spritz. Valley strawberry and key lime notes up front, with a clean and energizing finish

TREATMENT: 100% stainless-steel fermentation

SERVING SUGGESTIONS: Pairs nicely with charcuterie, flatbread pizza and local oysters

AGING: Drinking very well now, serve chilled

500ml / 10.5% Alc/Vol

Residual Sugar 20 g/L

Please Note - Bottles are sold in cases of 3, 6, or 12. You're welcome to Mix & Match from our entire cellar 

Winemaking and Analysis 

- All fruit picked at the optimal ripeness to ensure good acid structure, and more citric and fresh fruit aromatics

- Field blend of several varietals, gently pressed and co-fermented long and slow at very low temperatures. This helps the wine hold the naturally dissolved CO2 that is a result of the fermentation process; it also helps retain both the aromatic qualities of the grapes, as well as the lovely light pink colour profile of the wine. 

- Topped up and bottled cold under pressure, (2 bars of dissolved CO2) ensuring the retention of a low dose of carbonation, and a refreshing slight spritz or ‘fizz’.

- For context, Champagne and Traditional Method Sparkling wines are generally much higher in pressure at 5-6 bar. Prosecco and Cava tend to be a little lower at 3-4 bar. Our ‘Seafoam’ is therefore not classified as a sparkling wine, but instead is a wine with low dissolved CO2, comparable to a frizzante and Moscato D’Asti style. 

- All stainless-steel fermentation.

- Bottled in 500ml glass for easy sharing