E. leei 2023
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. E. leei (razor clam), may feel like a bit of an odd one out as the only ‘fauna’ in the mix, but this naming is more about a feeling than taste characteristics. Summer in New England is synonymous with fresh seafood and time spent along the coast. This wine is a beach day in a bottle (and hey, it wouldn’t go bad at all with some of that local seafood either!).
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. E. leei (razor clam), may feel like a bit of an odd one out as the only ‘fauna’ in the mix, but this naming is more about a feeling than taste characteristics. Summer in New England is synonymous with fresh seafood and time spent along the coast. This wine is a beach day in a bottle (and hey, it wouldn’t go bad at all with some of that local seafood either!).
Marzae Sauvage wines are inspired by the edible flora & fauna of New England. E. leei (razor clam), may feel like a bit of an odd one out as the only ‘fauna’ in the mix, but this naming is more about a feeling than taste characteristics. Summer in New England is synonymous with fresh seafood and time spent along the coast. This wine is a beach day in a bottle (and hey, it wouldn’t go bad at all with some of that local seafood either!).
ABV: 11%
Cases Produced: 90 (April Release--estimated)/40 (Extended Elevage—Late 2024 Re-release, estimated)
Style: Pet Nat (Ancestral Method Sparkling White Wine)
Appearance: Pale yellow (cloudiness/sediment is normal)
Tasting notes: Brioche, green melon, lemon juice
Ingredients: 35% Chenin Blanc; 30% Chardonnay; 20% Vidal Blanc; 15% Seval Blanc
Skin Contact: 12-hour Chenin Blanc, 4-hour Seyval Blanc, Free Run Chardonnay, & Direct Press Vidal Blanc
Maturation Process: Bottled at approx. 10mg/l residual sugar. Riddled multiple times over four months before disgorging. No added sulfites—this wine is a “Zero-Zero”.
Winemakers Notes: When life gives you lemons…well if you’re a winemaker, the answer is likely sparkling wine which inherently does better with higher acidity. We were excited to source sustainable Chenin Blanc from Long Island, but the weather had other plans in mind that really limited its use—the clusters were falling apart at just 16 brix (very poor ripening in laymen’s terms)! We gave it some skin contact to try capture what phenolics were there and then hoped for the best. Luckily as the lees broke down through autolysis a beautiful wine began to emerge with wild changes in character presenting themselves throughout a sip from an initial hit of yeasty notes, to a viscous melony mid-palette, to a distinctly lemony finish.