Flying Goat Cellars Goat Bubbles Rose 2013
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Pair with salmon, Lamb Chopper sheep cheese, creme brulee, pork loin with apricot glaze, apricot tart or green salad with pomegranate and persimmon.
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A deeper salmon color with elegantly lacy bubbles and a slight cloudy appearance, this sparkler by Norm Yost offers dessicated watermelon, dried orange blossoms, yeast, citrus rinds and fresher strawberry notes on the nose. Tart raspberry and yeasty melon show on the palate, which offers a salty component as well as a surprising but nice amount of grip.
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2016-
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Two pygmy goats, Never and Epernay, inspired Norm to name his winery Flying Goat Cellars. The goats were his pets and lawnmowers and came to be a source of entertainment and enjoyment, with their unrestrained spiral loops, flipper turns and straight-legged leaps. When pondering a name for his new wines and brand, Norm wanted to project fun, enjoyment, and happiness. While many people put their own name or their children’s name on their label or vineyard, Norm’s playful spirit opted to name it after his kids. His kids, of course, were those two pygmy goat pets, who had always inspired him and made him laugh.
Norm shared his passion with Kate Griffith by courting her with his first release of Goat Bubbles in 2006. We don’t know if it was the bubbles or the winemaker's charm but it culminated in a marriage and a family of wines.
Now Flying Goat Cellars produces about 2,500 cases a year and includes three labels: Flying Goat, Goat Bubbles and YNOT. Flying Goat focuses on vineyard designated Pinot Noirs and Pinot Gris. Goat Bubbles offers four vineyard designated sparkling wines: Rosé, Blanc de Blancs, Blanc de Noirs, and Crémant, all made in the traditional méthode champenoise with the secondary fermentation in the bottle. YNOT is Pinot Noir blended from the finest of Santa Barbara County vineyards.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely west to east starting near the coast. The valley funnels cool, Pacific Ocean air to the vineyards more inland, allowing grapes a longer hang time to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, it is an ideal environment for grape growing.
Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Central Coast wines like Pinot Noir and Chardonnay. More recently, Syrah has also proven quite successful in the region. Many vineyards are owned by growers who sell their grapes to other wineries, so it is common to see the same vineyard name on bottlings from different wineries. Bien Nacido Vineyard is perhaps the best-known and most prestigious.