We made our first traditional method Texas wine in 2016, butwhile that is en tirage I wanted to play around with sparkling Chenin Blanc made for earlier release. And so began this small side-project that I collaborate with my brother in south- ern California. We whole cluster pressed into stainless steel and fermented the wine until dry. Second fermenation started in tank to preserve the wine’s fruit and varietal characteristics. Once it reached dryness we chilled the wine down and the wine rested on its lees in tank for six months before bottling, with 10 g/L dosage.