A limited release wine for the holiday season — a new sparkling experiment from this harvest season. In travels this past summer, I discovered piquette from a few producers on the East Coast. Piquette is a lighter, almost seltzer-like sparkling wine made from the grape skins leftover from the table wine process. It was made popular in France decades ago, as an alternative wine for the working class that was lower in alcohol with a refreshing quality.
When we press our grapes, there’s typically a ton of flavor still leftover in the dry grape skins. These leftovers contain alcohol, and to pull out all this goodness, we hydrate the pomace left from pressing our orange wine lots going to the SKINS cuvée (Pinot Gris, Chenin, Riesling). We then drain off the water after a week and repress the grape skins. It yields a wine that is a bit like a tea, with touches of grapefruit and apricot. We then package it immediately with a bit of fresh Grenache Blanc juice and let it complete fermentation in bottle to give it a great effervescence.