Awards/Ratings

Strong critical attention for Ultramarine releases; praised by Decanter and Vinous for single-vineyard rosés and sparklers. Ultramarine enjoys cult, allocation-only status; nearby vintages have received mid-90s scores from major critics

Tasting Note

Dry, mineral-driven sparkling rosé with wild strawberry, rose petal, tangerine zest, saline minerality, bright acidity, subtle spice and coastal herbs. Fine mousse, savory depth and a long, clean finish.

Food Pairing

Seared tuna, smoked salmon, oysters, shellfish, aged cheeses; Asian pairings: sushi/sashimi, tempura, yakitori, grilled miso dishes, Korean BBQ, char siu.

Production Method

Méthode traditionnelle: barrel fermentation and secondary bottle fermentation, extended lees aging, hand-riddling and disgorgement with minimal or no dosage; some oak élevage reported.

Vineyard Info

Ultramarine (Michael Cruse) produces single-vineyard, traditional-method sparklers. Fruit here is from Hirsch Vineyards, a high-elevation, maritime site in Fort Ross–Seaview planted to Pinot Noir by David Hirsch.