Aromas of freshly baked brioche fill the air. Fresh peaches and rose petals.
The mousse of the bubbles create an orchestra of their own.
The first sip is delicate, yet vibrant and complex.
Layers of Honeycrisp apple, raspberry and candied peach line the palate.

Additional Wine Details:

100% Pinot Noir
Cebada Vineyards, Santa Ynez Valley

2 Barrels Produced (45 cases)

Disgorged: July 2021


2020 Loubud Brut Rosé Sparkling


“Chemistry is a big part of the production of it, because if you pick something too late, the alcohol will be quite high and it’s hard to undergo the secondary fermentation, which is where we get the sparkling. This is a traditional method sparkling so it goes through two ferments- the first one in barrel, and 100% barrel fermented, neutral Chardonnay, French oak barrels, so very little oak, it’s more of a textural component. And I really want those lees to be bouncing around. It ages for about five to six months in barrel, and then I start preparing it for the bottle, which is a three to four day build up process because at that point, the wine is dry. So there’s no sugar, and about 11% alcohol in the barrel. I want it to go through another fermentation and yeast are hindered by alcohol, so I have to baby them, like babying a fish from one pond to another temperature pond – step by step by step. It’’s a lot of fun to get all my friends and family together and get it into a bottle quickly, mixing the tank constantly ensuring that it’s nicely distributed and then it goes into bottle on crown cap. The bubbles originate in this bottle. The yeast carry out fermentation and then they die off in that first month because they’re creating a little more alcohol and heat and co2, and that pressure builds up as they are utilizing the sugar and the pressure kills them off. Yeast kill themselves off as they deplete all of their nutrients.

I think a lot of the prettiness that I get from this, the clarity, the precision, comes from the location that the fruit is grown. These vines are planted in sandy loam soils, five miles off the Pacific Ocean, there’s no major extremes to the growing season. It does get quite cool at night, which is important for retaining the acidity in the fruit. The growing season is elongated because we’re in this unique east to west running valley that opens out directly to the ocean, creating a buffer to our daytime highs. I’ve found the Pinot Noir here is a much prettier strawberry compared to a heavy clay loam, like on the southern end of Sta Rita hills, which yields darker fruit notes on the palate.”

Well hello there.