Fossil & Fawn 'Piquette' Sparkling Rose
Origin: Willamette Valley, Oregon
Grape(s): 70% Pinot Noir, 20% Chardonnay, 5% Riesling, 5% Gewürztraminer
About The Wine / Winemaking Process:
“The base of this piquette is sourced from our 2021 Do Nothing blend—a mix of
wholecluster Pinot Noir and Chardonnay that fermented carbonically. We pressed
the grapes before dryness, took the pomace (including stems), and rehydrated
with water, throwing in small amounts of Riesling and Gewürztraminer pomace for
some extra acid and aroma. The mix was chaptalized with vegan, union-made beet
sugar and bottled while still a little sweet to create natural carbonation, without
any filtration or fining.
The result is light and easy-going, with aromas and flavors of funky fruit punch,
cranberry sauce, krieklambic, and green peppercorns.”
– Jim Fischer & Jenny Mosbacher, Fossil & Fawn
About The Winemakers:
Fossil & Fawn started out as a completely reasonable idea in the late summer of 2011, and quickly spiraled into a much more complex, frustrating, terrifying, and unbelievably rewarding venture. They began with the notion of making a small amount of wine from their family vineyard as a single-site bottling, simply because no one else had done so before. The plan was to have a nice example to show to potential buyers of the Pinot Noir and Pinot Gris grown there. Somewhere along the line they figured that for all the effort, they might as well make it an official wine label. After a series of fits and starts (mostly fits), Fossil & Fawn was born proper as a wine label, nearly two years after they had that very reasonable idea.
They aren't too interested in bold manifestos or style declarations—their goal is to make wines that they like. They’ve found that the kind of wines they like, and thus the wines they make, are executed with a natural approach that allows the vineyard to do the talking. That means instead of buying yeast, they culture it from the vineyard itself, with no other additives or enzymes. It also means as-little-as-necessary sulfur additions and aging all of our wines in barrels, with very little new oak. The minimalist, natural approach is a nice way of saying they do things the hard way, by-hand. The upside is that they end up with wines that they like. Wines that have acidity, structure, and balance that will brilliantly compliment dinner tonight, or be a worthy reward for patience after a few years in the cellar.