Winemaker deflects claims of "Equinox Magic" (you provide the magic not the bottle)
About us Monks and bubbles. The tradition of champagne extends to the end of the 17th Century. The techniques that became known as the methode champenoise were then developed by the immortal monk Dom Perignon. The art of blending, the aging or tirage, and the use of cork to seal in the effervescence are all traced back to this legendary figure. Methode Champenoise EQUINOX continues the tradition of the methode champenoise, producing only sparkling wines in the time-honored way. Hand-selected Chardonnay and Pinot Noir from varied microclimates of the Santa Cruz Mountains are gently whole-cluster pressed, with the delicate juice barrel-fermented in seasoned oak. The new wine is aged sur-lie, until the cuvee is blended in the sprina. The bottled wine is aged en tirage for three years. The dosage (the mixture of cognac, wine and sugar) finishes the wine with a rich, full texture on the palate, but with a very dry finish. EQUINOX is produced in very limited quantities.