This is exactly the kind of wine you crave on a hot, humid summer day—equally perfect at the end of a meal, poolside, or lounging beachside. It’s a bright, cherry-scented and expressive sparkler, bursting with honeysuckle and jasmine florals, unmistakable notes of white peach and candied peach rings, and a creamy, sweet mousse that finishes off-dry. You can never be too much of a wine snob to enjoy this—and if you say you don’t, you’re just lying to yourself. Made from 90% Valvin Muscat and 10% Barbera, all estate-grown, the fruit was machine-picked, crushed, and destemmed directly to press. After a standard press cycle, the juice was cold settled before racking and inoculated with Epernay II yeast. Fermentation lasted 20 days at an average temperature of 55°F before it was arrested; the wine was then racked, blended, filtered, and sent to Lakewood Vineyards for force carbonation and bottling.