2018 Blanc de Blancs
The moment of inspiration for making a methode champanois Blanc de Blancs came when we agreed that we all love bubbles. That was basically all that mattered. The old world reference point was an elusive one. At Skinner, with our Rhone-dominant focus, it didn’t make sense to do the traditional thing with our sparkling project (Chardonnay). No, we’re rule breakers! Around that time I had a delicious wine from the famed Domaine Auguste Clape in the Northern Rhone (happens to be one of my favorite producers of Cornas, by the way). It was a Marsanne-Roussanne blend from the Saint-Pèray region—a tiny region that only allows those two varietals to be grown and produced. The wine was glorious, and I thought this could make such delicious sparkling wine. Most production from Saint-Pèray is, in fact, sparkling wine. I asked the sommelier if she happened to have any stashed away, to which she replied, “yeah, in your dreams”. See, the thing is, Saint-Pèray sparklers are very hard to come by. They produce very little wine and most of it is consumed locally. Is it as wildly famous and coveted as the great domaines of the Champagne regions? Not even remotely. But the wines of Saint-Pèray are rare gems, and it seemed to make the most sense to just make one of our own. And now, we want to share it with you.