NV Violet's Paradise The Veraison Project Sparkling Brut, Russian River Valley, California

Succulent and with a hint of sweetness, this is a festive quaff, with appealing lemon tart, roasted almond and spice flavors. Chardonnay, Pinot Noir, Pinot Meunier and Sauvignon Blanc. Drink now. 

The fruit for the Violet’s Paradise and Veraison Project’s sparkling is sourced from Valley Ford Vineyards in the Russian River Valley.

63.7% Chardonnay, 31.7% Pinot Noir, 3.3% Pinot Meunier, 1.3% Sauvignon Blanc

We decided to create a sparkling based on the white varieties that we enjoy. The sauvignon blanc grapes carry intense floral aromas.

On the palate, the blend shows hints of peach and guava, a distinct characteristic of those vines.

Our partnership on this project is rooted in giving back and supporting people going after their goals to work in wine. This collaboration reflects the joy and enthusiasm we share in our efforts. Crafted in collaboration with the Veraison Project, 50 percent of proceeds go to the Violet’s Paradise Agriculture Scholarship and the Veraison Project.

Hand-harvested whole-cluster grapes gently pressed in a Coquard to yield clean, high-quality juice. The base wine is blended for the cuvée, followed by secondary bottle fermentation. On lees 24 months, subsequent disgorgement and dosage.

"After 11 years of leading the farming at Monte Rosso in progressive roles, I was inspired to create a commemorative brand that celebrated my chapter on this historical vineyard. In that time, my team and I initiated the transition from Certified Sustainable to Certified Organic in 2022 (full certification achieved in 2025). We led the increase in external partnerships with over 40 winemakers including, Bedrock Wine Co, Turley Wine Cellars, Scribe, Brown Estate, and Biale. We also increased the brand equity by aligning the goals of the Moon Mountain District Wine Growers Association and co-hosting the inaugural consumer event, Reach for the Moon. I also led replant efforts which includes introducing Grenache on the vineyard in 2017 and new trellis systems. Those systems allowed for reduced farming passes and naturally maintained yields to achieve smaller clusters, while retaining phenological complexity and promoting vine health and heat resilience."