Winemaker Phil Plummer explains that the Diamond variety can’t hang long enough on the vine to make a true dessert wine, so they pick it early, freeze the fruit, and barrel ferment it using a non-Saccharomyces yeast that naturally stalls around 10% alcohol. Half the wine went through malolactic fermentation, the other half did not. The result? Think Sauternes on an acid trip—mouth-puckering lime-bright acidity supports a luscious core of dried apricots and golden fruit, finishing long, tangy, and tart.

Tropically driven, this sparkling Diamond bursts with pineapple, nectarine, papaya, and mango, wrapped in a rich, creamy, frothy mousse that amplifies the ripe fruit. It finishes with a touch of wildflower honey and bright, bold acid tension that keeps it lifted and refreshing. Winemaker Phil Plummer recalls the legacy of Pleasant Valley Wine Company in Hammondsport, New York—the first bonded winery in the U.S.—which was built on hybrid sparkling wines. And here we are, full circle. This Diamond really is a diamond in the rough—but it’s not too rough out here. Think Neil Diamond singing Coming to America—there’s energy, there’s charm, and there’s joy in every sip.