The grapes for the 2018 Sparkling Chenin Blanc were sourced from the Wilson Vineyard just south of Clarksburg, in the Sacramento River Delta. Over the last several years, the Wilson family has converted this parcel of Chenin Blanc at the Woods Ranch over to organic farming. The vines were planted in 1998 and the hallmark of the site is electric acidity.
For the production of this wine they used the classical Méthode Champenoise, with a shorter élevage. They aged the wine for six months in a combination of staninless steel and neutral oak barrels. Tirage took place in February 2019. They riddled and disgorged the wine in July 2019 with a dosage of 2 grams per liter. They employed a short élevage with the intention of producing an approachable American sparkling wine and to showcase the versatility of Chenin Blanc in California.