Carboniste
Champagne is from France. CARBONISTE is California.
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After meeting at UC Davis, Dan and Jacqueline Person worked around the world, then around California. These experiences informed their perspectives on winemaking. Dan worked for Schramsberg Vineyards for 3 years, making traditional sparkling wines from California grapes. Based on that experience, Dan decided there was a need for a new interpretation of California sparkling wine. Jacqueline was concurrently making still wines from a variety of terroirs across the Golden State, terroirs that have inspired the vineyard selections for CARBONISTE.
From Dan...
“In my mind, you don’t try to make Bordeaux in Burgundy, that would be silly … So why are we, in California, trying to make Champagne? The climate is very different, the soil is different, and fundamentally we have a different terroir … So I launched this company as an experiment to figure out what we could be doing in California that’s not simply an emulation of Champagne. Imagine you take a piece of fruit from the outside of a tree, sitting in the sun and it's really ripe and warm, it has a very strong fruit expression. If you get fruit from the shady part of the tree, it's still hard and not ripe. Fundamentally what happens in California is that we have all the sunshine, all the sweetness, and you can taste it … In a blind tasting, you would never be confused once you learn the difference.”
From Jacqueline...
“I love wines of distinction. Winemakers around the world are working to produce unique wines from their cellars, using their fruit. Wines of place and style. Making these wines is a noble pursuit, which we hope to accomplish at CARBONISTE.”
Together Dan and Jaquiline are dedicated to making sparkling wines that are modern and reflective of the grape and the place.
The wines are always made with food in mind, so the gas pressure is a bit lower than champagne, and the etiquettes are designed with fresh seafood pairings in mind. Making their own unique, California sparkling wine is a noble pursuit.
| Country | America |
|---|---|
| Region | California Wine |
| Appellation | California, Central Coast, Lodi, Marin County, Santa Cruz Mountains, Sonoma |
From this Winery
A new hybrid between a traditional sparkling wine and a Pét Nat.
A non-disgorged traditional style sparkling wine.
”Crab” is a skin-contact (orange wine) sparkling wine made by traditional methods.
Delightful low alcohol, non-disgorged, natural wine.
Aromas of wild strawberry and guava. It pairs well with a wide range of fresh foods including sea urchin (uni).
Organically farmed, single vineyard Albarino Sparkling wine from Andrus Island in the Sacramento-San Joaquin River Delta. As the label suggests, it pairs well with grilled octopus!
Well-bodied Pinot Noir and Chardonnay based Sprkling wine with barrel fermentation. A substantail brut that can pair well with meat.
Complex savory flavors and nuances of red and orange fruits show through on this unique sparkling wine from Marin.
A unique and highly expressive wine from the Corralitos area of the Santa Cruz Mountains. Sandy soils of decomposed marine sediment and winds from the Monterey Bay influence this sparkling wine.