Called Champagne in France, Prosecco in Italy, Cava in Spain, and sparkling wine throughout California and North America, the history of the world’s best sparkling wines may have begun with a very happy accident in the cellar of Blanquette de Limoux in Languedoc, France almost 500 years ago. This happy accident was likely very cool winter weather that resulted in a “stuck fermentation,” which then woke up the yeast as the temperatures warmed, creating significant levels of carbon dioxide (the source of sparkling wine’s effervescence), and the world’s first sparkling wine was born.

In the early 17th century, a monk named Dom Pierre Pérignon who had tasted the wines of Limoux, brought the style to Champagne and began planting vines, though he passed away before commercial production could begin. In the decades that followed, several great Champagne houses were established, including Moet & Chandon in 1745 and Veuve Clicquot in 1772. At Veuve Clicquot, the legendary Madame Clicquot (one of the original great women winemakers) invented the riddling process to remove yeast after secondary fermentation—which today is universally known as the méthode champenoise.

The history of sparkling wine in Italy goes back almost as far, with the first written reference to it in 1754. In 1895, Prosecco became much more affordable to produce, and therefore more popular and available with the invention of the Charmat method, where wine undergoes secondary fermentation in a pressurized tank, prior to being filtered and bottled under pressure.

Sparkling Wine in California

The history of Russian River Valley and Sonoma County sparkling wine goes back to at least 1892 when the Korbel brothers began crafting wines using the méthode champenoise. Originally made from grapes like Riesling, Muscatel, and Traminer, the quality of Californian sparkling wine improved with the planting of the more traditional sparkling wine grapes, most notably Chardonnay and Pinot Noir. As the quality of California’s sparkling wines increased, so did investment in California from some of Champagne’s most revered houses, including Roederer (Roederer Estate), Moet & Chandon (Domaine Chandon) and Taittinger (Domaine Carneros).

Today, California sparkling wine is going through a renaissance in quality and prestige. This has been driven by several factors, including California winemakers taking inspiration from the grower Champagne movement in France, great plantings of top-quality Pinot Noir and Chardonnay in true cool-climate wine regions, and even the record-breaking cool temperatures of the 2011 vintage, which led several innovative winemakers to pivot to sparkling wine production when their still wine grapes did not fully ripen.

Sparkling Wine at MacRostie

The genesis for our sparkling wine program began when our winemaker, Heidi Bridenhagen, was sharing a glass of Champagne with a co-worker in early 2016. After discussing how much they both loved French Champagne and the best Sonoma Coast sparkling wines, it naturally led to the question, “Why aren’t we making sparkling wine?!” As a winery that has spent almost 40 years focused on cool-climate Chardonnay and Pinot Noir—the two key sparkling wine grapes—it was a natural decision for our team and something that we were excited to try.

After consulting with numerous winemakers in Champagne and California, Heidi blended Chardonnay from the famed Sangiacomo Vineyard with Pinot Noir from our own beloved Thale’s Estate Vineyard to create our debut 2016 MacRostie Sparkling Brut. In the years that followed, our sparkling program grew to include a Brut Rosé, which like the Brut, is crafted from both Chardonnay and Pinot Noir. In 2020, after several vintages of refining our approach, Heidi decided to do something new and showcase the character and complexity of our Chardonnay on its own by crafting a Blanc de Blancs, with a Blanc de Noirs (sparkling wine made from red grapes) following soon after.

Now in its second vintage, we will be releasing our 2021 MacRostie Blanc de Blancs this month (September 2024), and we couldn’t be more excited. Crafted using Martini Clone Chardonnay from a prized block of theSangiacomo family’s Kiser Ranch and aged for 30 months en tirage before being disgorged and bottled with a dosage under 6 grams per liter (Extra Brut), it is a joyful sparkling wine. While it’s a serious and sophisticated Sonoma Coast Blanc de Blancs by any measure, it is also beautifully energetic and playful in a way that beckons fun! Not only is it perfect for celebrations, but it’s also the kind of radiant sparkler that brings the celebration with it.

At a Glance: Sustainable Wine at MacRostie

• Regenerative farming focused on soil health and biodiversity
• Cover crops, composting, and biochar to improve vineyard resilience
• Reduced synthetic inputs and herbicide minimization
• Owl boxes, insectary rows, and sheep grazing for natural balance
• Crafting Sustainable Sonoma Wines with long-term stewardship

At MacRostie Winery and Vineyards, sustainability isn’t a marketing phrase; it’s a responsibility. From our estate vineyards in the Petaluma Gap to our coastal sites along the Sonoma Coast and in the Russian River Valley, we farm with a long-term vision: to leave our land healthier with every vintage.

What Makes a Winery Sustainable?

For us, sustainability means improving the vineyard ecosystem over time, not simply maintaining it. Rather than focusing only on reducing inputs, we practice regenerative agriculture, an approach centered on soil health, biodiversity, and long-term resilience.

Healthy soils support balanced vines. Balanced vines produce wines that express their site more clearly. That connection between farming and flavor defines our philosophy.

Regenerative Wine: Beyond Organic and Sustainable

Consumers often wonder about the difference between organic vs sustainable wine and now, regenerative wine.

• Organic farming focuses on eliminating synthetic chemicals.
• Sustainable farming varies by program and standards.
• Regenerative farming actively restores soil, increases biodiversity, and strengthens ecosystems year after year.

At MacRostie, regenerative practices include planting diverse cover crops, minimizing soil disturbance, composting vineyard materials, producing biochar from prunings, encouraging beneficial insects and birds, and using rotational sheep grazing to naturally manage vegetation.

These practices build soil organic matter, improve water retention, and reduce the need for synthetic fertilizers and herbicides.

Why Biodiversity Matters

A vineyard is far more than rows of vines – it is a living, interconnected ecosystem. At MacRostie, we actively cultivate biodiversity to help our vineyards thrive naturally and sustainably.

We plant native hedgerows and flowering insectary rows to support pollinators and beneficial insects that contribute to ecological balance. Owl and bluebird nesting boxes encourage natural predators that help manage gophers and vineyard pests without relying heavily on synthetic controls. During the growing season, carefully managed sheep grazing reduces the need for tractor passes, lowering diesel use while naturally managing vegetation.

Together, these practices create a healthier vineyard environment and reflect what Eco-Friendly Winemaking truly means: working with nature to build resilience, rather than relying solely on intervention.

Does Sustainable Wine Taste Different?

A common question is: Is sustainable wine actually better?

Sustainability alone doesn’t guarantee quality. But healthy vineyards consistently produce more balanced fruit. When vines grow in living soils with deep root systems and natural nutrient cycles, they ripen more evenly and require less intervention.

The result is wine that feels vibrant and expressive of place. Our Chardonnay captures coastal freshness and tension. Our Pinot Noir reflects nuance and vineyard character.

Sustainability enhances authenticity.

Sustainable Wine in California: A Long-Term Commitment

Sustainability in California winegrowing is evolving rapidly. Many wineries are moving beyond compliance-based programs toward regenerative practices that address soil carbon, water conservation, and biodiversity.

At MacRostie, this is not a short-term initiative. It is a multi-generational commitment to strengthening our vineyards with every season.

As one of the wineries advancing sustainable farming in Sonoma County, we believe producing Sustainable Sonoma Wines means investing in the land for decades — not just vintages.

Experience It for Yourself

If you’re visiting Sonoma County, we invite you to experience our vineyards and sustainably made wines firsthand.

Taste how thoughtful farming translates into vibrant Chardonnay and Pinot Noir. Walk through vineyards where biodiversity thrives. See how regenerative agriculture shapes the wines in your glass.

Great wine begins with healthy land — and that’s something you can taste.

Interested in wines grown with intention?

Explore our current releases or join our Wine Club for access to limited-production Chardonnay and Pinot Noir crafted from our sustainably farmed vineyards.