EXTREMELY ALLOCATED – only 3 bottles available! Michael Cruse’s single-vineyard California sparkling wines have become some of the most sought after CA bubbles on the market. This unique bottle of bubbles is produced form 58% Pinot Noir and 42% Chardonnay from Heintz Ranch in Occidental (high elevation above fog line). The vines are 30+ years old and are grown in Goldridge soils. The wine has gone through partial malo and 20% new Stockinger barrels were used for élevage. It spent 11 months in barrel, then blended and racked prior to an impressive 42 months en tirage. 6g/L dosage.
All bottles of Ultramarine are riddled and disgorged by hand. Only 250 cases are produced each year!
Out of stock
Winemaker Michael Cruse was born and raised in Northern California and prides himself on producing wines that are unabashedly Californian and inherently delicious. Michael came to the wine business through his love of science. His moment of enlightenment was attending a lecture at Cal Berkeley by none other than Terry Leighton of Kalin Cellars! Michael was able to envision a path where his deep knowledge and appreciation for science could take him into the world of wine.
This path led Michael to several positions in order to really learn the basics, including stints in the cellars of Sutter Home winery before to eventually moving on to Merryvale in Carneros where he would work his way up to becoming the assistant winemaker. After several years of working for others, Michael felt the pull to strike out on his own and to create wines that reflected his vision and admiration for California. Michael set forth with a few partners to set up shop in an industrial warehouse in Petaluma where he built a custom crush facility and launched his Champagne inspired sparkling wine project, Ultramarine, in 2008.
Michael followed-up Ultramarine with the creation of Cruse Wine Co. in 2013. Cruse Wine Co. was an opportunity for Michael to showcase fruit driven and satisfying wines that were fresh and pleasurable, but still remained serious at the same time. Again, being unabashedly Californian. The roots of the North Coast run deep with Michael, so he chose to focus on sites within Napa, Sonoma, Mendocino and Contra Costa Counties to create these special wines. The one thing he didn’t want to do was to create another Pinot Noir or Cabernet, instead he found inspiration in varieties such as Valdiguie, Tannant, Carignan and St Laurent.
Like a newly blossomed flower, this wine is fresh and aromatic. Its bright acidity, serious structure, and long, herbal finish will make you want to take a bite of food. Pizza, pasta, or salami and pecorino anyone?
Sustainable farming practices, hand-harvested, and native yeast fermentation.
California sunshine in a glass! The palate is refreshing and bright with an added element of crushed stones and sweet grass on the finish.
Sustainable farming practices, minimal intervention, and only 1,500 cases produced.
This is an incredibly pleasant and interesting wine with hints of citrus & stone fruit, sweet smoke and hazelnut. The depth of flavor continues for an impressively long finish that never stops developing. Drink now or lay down for another 5-10 years. This wine has the structure to age, but is drinking beautifully now as well.
This wine would be wonderful with a buttery, lobster linguine topped with lemon and fresh herbs.
This Grand Cru Champagne is very complex, deep, and strikes the perfect balance between ripe fruit and toasty, buttered brioche flavors. It is autolytic and well developed with a long, mineral-driven finish.
Organic and biodynamic farming practices, native yeast fermentation, unfined/unfiltered, vegan-friendly, and less than 2,000 cases made.