Heintz Vineyard, just a few miles from the Pacific, is a legendary site for cool-climate Chardonnay and Pinot Noir. In Ultramarine’s 2019 Blanc de Noirs, Pinot Noir from these fog-kissed, Goldridge soils is transformed into a sparkling wine of rare texture and nuance. Crafted by Dan Petroski using méthode traditionnelle, the wine is fermented with native yeasts, aged in old oak, given extended lees aging, and bottled with zero dosage—all to let the vineyard speak.
The result is rich and layered but never heavy: red berries, orange peel, hazelnut, and brioche, underpinned by saline minerality and taut acidity. The mousse is fine and creamy, and the finish long, savory, and dry. There’s both generosity and restraint—California fruit, Champagne structure.
Like all Ultramarine wines, the 2019 Blanc de Noirs is released in minuscule amounts and rarely seen outside direct allocation. It’s a reference-point wine for anyone curious about how great American sparkling can be when terroir and patience lead the way.