Rosé Effervescent

The bubbles arrived early. When NOOH launched, the estate put out a still rose and this sparkling version together, both drawn from Chateau La Coste's organic Rose d'une Nuit cuvee in Provence. Winemaking happens first and the alcohol comes out afterward, by vacuum distillation at no more than 35 to 40 degrees, an evaporation gentle enough that the wine keeps its aromatics instead of tasting stewed. Grapefruit and strawberry carry through, with natural lemon, strawberry and jasmine on top and very little residual sugar behind them. This is the bottle the estate points at for celebrations, which is exactly the moment non drinkers usually get handed a glass of juice. Serve it as cold as you can stand it, 4 to 6 degrees, and use frosted glasses if you have them.