Matt Dees says they get great fruit richness with low sugars, so there’s no need to add dosage—this is a zero-dosage wine. It’s incredibly bright, with oyster shell minerality. They’re using low sulfur and fine-tuning both their barrel timing and how they handle press wines, increasingly putting them through malolactic fermentation to add density, richness, and flesh. The mousse is beautifully balanced—not too assertive—with a lovely baking spice richness and an unbelievable saline-acid tension. It’s long and savory, with layers of white flowers, almonds, lime blossoms, and cherry pit. 60% Pinot Noir from Sanford & Benedict Vineyard (cl. Mt Eden), 25% Chardonnay from Sanford & Benedict Vineyard (cl. Mt Eden), and 15% Chardonnay from Bentrock Vineyard (cl. 76 and 95). Fermented in used French oak and aged for 7 months, followed by tirage for 38 months.