North American Press Suisun Valley Sparkling Catawba Pariah 2023
In the 1850s, the most celebrated wine in America was sparkling Catawba. Longfellow liked it enough to write a poem about it. Then vine disease, Prohibition and fashion buried the grape, and Catawba became a punchline, which is exactly why Matt Niess named this bottling Pariah. He hand-harvested a single row of dry-farmed Catawba in Suisun Valley's alluvial soils and gave it the full traditional-method treatment: second fermentation in the bottle, disgorged, unfined, and zero dosage, so not a gram of sugar went back in. What's in the glass is delicate and crystalline, with wild strawberry and rose petal riding fine bubbles, a serious sparkling wine from a grape nobody was supposed to take seriously. Twenty-five cases exist.
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North American Press Suisun Valley Sparkling Catawba Pariah 2023
North American Press Suisun Valley Sparkling Catawba Pariah 2023
In the 1850s, the most celebrated wine in America was sparkling Catawba. Longfellow liked it enough to write a poem about it. Then vine disease, Prohibition and fashion buried the grape, and Catawba became a punchline, which is exactly why Matt Niess named this bottling Pariah. He hand-harvested a single row of dry-farmed Catawba in Suisun Valley's alluvial soils and gave it the full traditional-method treatment: second fermentation in the bottle, disgorged, unfined, and zero dosage, so not a gram of sugar went back in. What's in the glass is delicate and crystalline, with wild strawberry and rose petal riding fine bubbles, a serious sparkling wine from a grape nobody was supposed to take seriously. Twenty-five cases exist.
Original: $34.99
-65%$34.99
$12.25Product Information
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Description
In the 1850s, the most celebrated wine in America was sparkling Catawba. Longfellow liked it enough to write a poem about it. Then vine disease, Prohibition and fashion buried the grape, and Catawba became a punchline, which is exactly why Matt Niess named this bottling Pariah. He hand-harvested a single row of dry-farmed Catawba in Suisun Valley's alluvial soils and gave it the full traditional-method treatment: second fermentation in the bottle, disgorged, unfined, and zero dosage, so not a gram of sugar went back in. What's in the glass is delicate and crystalline, with wild strawberry and rose petal riding fine bubbles, a serious sparkling wine from a grape nobody was supposed to take seriously. Twenty-five cases exist.
