Wavy Wines California Wine Cooler White


Out of stock

Vintage: 2021
Region: California
Viticulture: Organic
Grape varieties: Pinot Gris and Chardonnay

Wavy Wines California Wine Cooler White is a lively and energetic piquette of Pinot Gris and Chardonnay. Poolside pounder!

Song: The Big Surf by Monster Rally

Out of stock

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About Wavy Wines California Wine Cooler White

Wavy Wines California Wine Cooler White is a lively and energetic piquette of Pinot Gris and Chardonnay. Poolside pounder!

About Wavy Wines

Wavy Wines started as a friendly conversation between Eliot Kessel and Jude Zasadzki while celebrating Eliot’s daughter’s birthday in 2019. We were drinking natural wines from all over the world trying to fathom how we could start a project that begins to resemble these styles of ‘Vin de Soif’. Easy summer wines were a top priority.

After many conversations about where we should start, we came across an affordable source of Pinot Gris from an organic vineyard in Chico, California. It was pretty set in stone we were going to make a skin contact/ramato style of wine. Coupled with a little bit of Chardonnay from Scribe Estate Vineyard we were in business.

With finances being tight we decided to take a chance on making a Piquette from the same grapes. The process to which we got there really marked a pivotal moment in Wavy. We will always recycle our grapes, and that will always change with whatever we source for that year.

Our wine is called “LS GRIS”, and it’s a 13-day skin contact wine that was co-fermented together in stainless steel vats. It consists of 80% Pinot Gris and 20% Chardonnay. After 13 days, we drained the tanks and racked the wine into neutral oak and stainless steel barrels. After a few months of settling we bottled unfined, unfiltered, and with no added SO2.

The Piquette is named “Calfornia Wine Cooler” an ode to the lower ABV drinks of yesteryear but fully updated and not terrible. After we drained the tanks of free-run juice for LS GRIS, we added water on top of the Pinot Gris/Chardonnay solids. We let the co-fermentation continue for a few more days and pressed the grapes. Which extracted a bit more tannin and acid to make the Piquette extremely lively and energetic.

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