ABV: 12.2% RS: 0.0
Flavor Notes: Clean and crisp with lemon curd fruitiness.
Suggested Pairings: Germans are known to have sekt (sparkling riesling) parties where guests just enjoy sparkling riesling, because it’s beautiful on its own! If you want to pair it, briny oysters or other seafood will do well, or try flavors like ginger and lemongrass.
“What does sparkling wine not go with?” - Sean O’Keefe
Vinification: The Simplicissimus has similarities to several winemaking styles, but lies somewhere in between. We didn’t use the traditional method; no added sulfur, yeast, or sugar—natural grape sugar provided sparkling character. We also didn’t use the Pét-Nat method, since we riddled the wine for clarity and to improve ageability.Winemaker Sean O’Keefe created something truly unique, using a mixture of hands-off methods and pulling the appropriate steps from each. He prefers the term method ancestral.
Suggested Cellaring: Designed to be enjoyed now through 2020, but could age to 2025.
Simplicissimus: A difficult way of saying something simple. This thought can be applied to how we made Simplicissimus. The “hands off” approach and unique fermentation was a more complex way to create this wine than the usual traditional method.
ABV: 12.2% RS: 0.0
Flavor Notes: Clean and crisp with lemon curd fruitiness.
Suggested Pairings: Germans are known to have sekt (sparkling riesling) parties where guests just enjoy sparkling riesling, because it’s beautiful on its own! If you want to pair it, briny oysters or other seafood will do well, or try flavors like ginger and lemongrass.
“What does sparkling wine not go with?” - Sean O’Keefe
Vinification: The Simplicissimus has similarities to several winemaking styles, but lies somewhere in between. We didn’t use the traditional method; no added sulfur, yeast, or sugar—natural grape sugar provided sparkling character. We also didn’t use the Pét-Nat method, since we riddled the wine for clarity and to improve ageability.Winemaker Sean O’Keefe created something truly unique, using a mixture of hands-off methods and pulling the appropriate steps from each. He prefers the term method ancestral.
Suggested Cellaring: Designed to be enjoyed now through 2020, but could age to 2025.
Simplicissimus: A difficult way of saying something simple. This thought can be applied to how we made Simplicissimus. The “hands off” approach and unique fermentation was a more complex way to create this wine than the usual traditional method.