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Sparkling Wine

The fruit for our sparkling wines comes entirely from our estate, but the wines are vinified by California’s pre-eminent sparkling winemaker, Michael Cruise. Michael was introduced to us by well-known sommelier, Rajat Parr, and he became intrigued by the unique terroir at Pence Vineyards and the precision farming we practice. After lengthy discussions regarding appropriate viticultural techniques specific to growing sparkling wines; the importance of adhering to traditional protocols established in Champagne; and an exhaustive tasting and analysis of many sparkling wines together, Michael and the Pences agreed that a partnership in this endeavor could produce excellent and similarly unique wines.

We make three different traditional methode champenoise wines: Blanc de Blanc, Blanc de Noir and Brut Rose. After a traditional champagne pressing, the primary fermentation occurs in barrel over 9-10 months, followed by tirage: drawing off the wine into bottle for the second fermentation. The wine sits on the lees in bottle for at least four years before it is hand riddled and the sediment disgorged, a laborious process that can take another two to three months.

To ensure the perfect balance of acidity, Michael and the Pences together taste each wine at multiple levels of dosage to determine the exact amount of sugar to be added, typically ranging from 2.5 to 5.5 grams per liter. Only at this point can the wine be considered finished, though we prefer to allow further time for full stabilization before release.

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Blanc de Blanc Sparkling

Blanc de Blanc


We debuted our Estate Blanc de Blancs, produced from 100% Chardonnay, on the heels of releasing a second successful vintage of our Estate Blanc de Noirs. It’s no coincidence that French champagne houses are making significant investments in Santa Rita Hills vineyards. Growing conditions here are not only excellent for sparkling wines, they are now more reliably consistent than those in the Champagne region.

The Estate Blanc de Blancs exhibits a chiseled minerality, with hints of wet stone, Asian pear, yellow apple and a lean freshness on the palate. For those who crave the elegance of aged Champagne, this wine will deliver for many years.

coming soon.

Blanc de Noir Sparkling

Blanc de Noir


The Santa Rita Hills AVA develops fruit with excellent natural acidity, which suggests it is only a matter of time before the region becomes widely recognized for making some of the best sparkling wines in California. Blanc de Noirs was the first of our Pence sparklers, produced from 100% estate-grown fruit and aged in bottle for over 40 months.

This wine delights with refined bubbles, and notes of brioche, baked apple and clementine on the nose. The light, crisp body lingers with blood orange, lemon zest and fresh baked baguette through a lengthy finish. An elegant choice to grace special occasions for years to come.

coming soon.

Brut Rosé Sparkling

Brut Rosé


The Estate Brut Rosé, produced from 100% Gamay, completes our sparkling wine triumvirate. We continue to rely on Michael Cruse for his technical expertise and vast experience crafting age-worthy wines according to traditional methods practiced in Champagne. It is an incredibly painstaking process in which every step is done by hand.

This wine has a delicate pink hue, with subtle effervescence and a soft mouthfeel. The flavor profile invites pairing with a wide variety of cuisines, especially seafood. While we encourage you to never to wait to celebrate, be assured that this wine will age as gracefully as its two predecessors have already demonstrated.

2022 Rosé
Pick date: 8/30
Brix: 21.8
Acidity: 7.6 g/L
PH: 3.36
Barrel protocols: Crushed, whole cluster pressed, racked to stainless, settled overnight, fermented in 500 L. puncheon, racked to 228 L. barrique, racked to stainless, fined and filtered.

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DESIGN: Pembroke Studios
PHOTOGRAPHY: George Rose |  Carroll Creative