This is a special wine, as I cannot find anyone else who’s done a methode traditionelle sparkling wine from Gamay Noir grapes here in Oregon, ever. After alcoholic fermentation was finished, I was left with a quandary; try to sell 150 or so cases of gamay rose or take about 1/3 of that and make a sparkling wine. Clearly, one option made more sense than the other. I’d never made sparkling wine before so I enlisted the help of Kim Kramer, who guided me through the process. With only 44 cases made, literally everything is done by hand. It’s a long, sometimes scary process with bursts of work followed by long periods where you stand back to let nature do her thing. Dosage trials yielded 3g/L as the best number, one where the wine is still bone dry but the aromatics express themselves fully.