It's been two years between this release and the prior vintage. Experience has taught us that sparkling wine tastes better after each bottle rests a minimum of eighteen months on the yeast sediment before disgorging and corking, so we left this 2013 wine on the yeast almost a full year longer than the previous vintage. Navarro produces sparkling wine with the same winemaking regimes as the vignerons in Champagne except, with this bottling, we began with a very different grape variety, Gewürztraminer, rather than traditional Chardonnay or Pinot Noir. Grapes for sparkling wine are harvested much less ripe than grapes for still wine to keep acidity high and the alcohol restrained. A result of harvesting before the grapes are fully ripe is that varietal character is de-emphasized and Gewürz's floral perfume remains delicate, flirting with the yeasty-toasty smells of the cellar.