We source the fruit for our sparkling wines from our Drake Estate Vineyard in Guerneville, California. Made in the traditional method, or Méthode Champenoise, it is a long, multi-year process to make the Williams Selyem Blanc de Blancs and Blanc de Noirs, but the wait results in an elegant wine that has a soft mousse (foam or sparkle of sparkling wine) and a beautiful perlage (formation of pearls) which is the circle of bubbles that form at the bottom of the sparkling glass.
On the day of disgorgement, the bottle necks are placed in a depointage (freezing bath) to solidify the plug of yeasts. The crown cap is removed and the bidule full of yeast exit the bottle. We quickly top up the bottles with our Liqueur d’Expédition and then seal the bottle with a bouchon (cork) and muselet (metal wire cage) that fits around the top of a sparkling wine bottle to secure the cork in place.
2024 Cabernet Sauvignon Release