Méthode Champenoise — the real deal, not pet-nat — from Maître de Chai. The fruit comes from the Wilson family's organically-farmed Chenin Blanc planted in 1998 at Woods Ranch, just south of Clarksburg in the Sacramento River Delta. The site is known for electric acidity and a distinct minerality, both of which translate beautifully through the bubbles. Marty and Alex kept the élevage short on purpose: this is meant to be approachable, clean, and classic, a showcase for what California Chenin can do in sparkling form. Breadth and texture without weight — refreshing, food-friendly, and a smart American answer to grower Champagne.