It's hard to remember exactly why we decided to produce a sparkling wine but we suspect it was because Roederer and Scharffenberger became our good neighbors in the Anderson Valley. We crafted the first Navarro sparkler in 1985, which opened our eyes to the complexities of sparkling wine production. The two 2006 estate-grown wines in this cuvée, Chardonnay and Pinot Noir, were produced solely from the coeur de cuvée
(the heart of the first pressing) which is the highest-quality portion of juice. In 2007 we selected, blended and bottled a cuvée with some added sugar and yeast; a second fermentation in the bottle produced the requisite bubbles and more yeast. One of the key decisions in sparkling wine production is how long to leave the wine sur latte
(bottles with yeast lees, lying on their side). We have forty years of know-how making still white wine and experience has taught us that wines are enriched when they remain cozy with the yeasts produced by fermentation.
Bottles of Navarro sparkling wine lying
sur latte in wooden bins. This Brut was produced in 2006, bottled in 2007, then riddled and disgorged in 2015 after spending over eight years on the yeast. Older sparkling wines that are recently disgorged (R.D.) typically have more body and a fuller mouth feel compared to wines that are disgorged with less time on the yeast.