Delphinium Wine Company

Courtney Humiston drank, sold, and bought a lot of sparkling wine before she attempted to make one. As a wine director at numerous restaurants in California and abroad, she always leaned heavily on sparkling wines. Even running an all Champagne wine pairing for a while. So when her job with a California winery afforded her the opportunity to make her own, she jumped at it, and Delphinium Wines was born.

She has since left that winery and is focusing full time on Delphinium. She is adamant about sourcing pristine fruit from organic vineyards farmed by people who understand what she is trying to do. The winemaking is informed by the natural wine movement but with a careful hand to weed out any flaws. She uses native yeast fermentations in stainless steel and does not add any sulfur until just before bottling and then only 15ppm. The wine spends 9 months on less, which is the standard for most crémant coming out of Europe. The result is a textured, fresh, fruit forward but salty sparkling wine.

Delphinium California Crémant