The Andrews family can take credit for being the first in Washington state to establish Albariño, and they’ve been crafting a sparkling version of the white Spanish grape since 2014, using the Spanish verb “to sparkle” as the moniker. This lot is harvested three weeks earlier than those grapes used to produce the still table wine, and Justin Michaud shows that he has the winemaking for bubbles dialed in. The nose carries hints of caramel apple, pomme frites and nectarine and honeysuckle. Its perfect foam of tropical fruits and Bosc pear opens up to a bed of lemon peel and candied orange peel. There’s a slight touch of brioche in the finish with a smooth and lean perfume of almond and apple. This fall, it earned the award for Best Sparkling Wine at the 2020 Great Northwest Invitational Wine Competition, a judging staged at the historic Columbia Gorge Hotel in Hood River, Ore., on behalf of sommeliers, wine merchants and journalists from across the country.
Production: 100 cases