Acumen Atlas Peak spotlight
Cellar Angels films Acumen on Atlas Peak with consulting winemaker Henrik Poulsen, walking the organic estate vineyards behind this Mountainside sparkling rose.
Acumen Mountainside Sparkling Rose California, USA
Phillip Titus's Atlas Peak sparkling rose, rose petal and wild berry with a mineral snap, a bottle you can open at fifty-five dollars.
Acumen Mountainside Sparkling Rose is a dry pink fizz from the Atlas Peak house: rose petals, summer berries, wild berries, citrus zest, and mineral undertones, now $55.
Mountain Napa sparkling, not a leftover still-rose slogan
Acumen is Eric Yuan's Atlas Peak estate, launched in 2012 on Dr. Jan Krupp's old Attelas ground, now with Phillip Titus in the cellar. Mountainside is the open door to that mountain. The sparkling rose is the house's warmer-weather bottle: rose petals woven with summer berries, then wild berries, citrus zest, and mineral undertones on 12.5% alcohol. This is the bottle that argues Atlas Peak can fizz without borrowing a Champagne costume.
The house
Eric Yuan bought Atlas Peak ground in 2012. Attelas was Jan Krupp's home vineyard. Phillip Titus, long of Chappellet, now leads the cellar.
The wine
Mountainside sparkling rose. 12.5% ABV. Rose petal, wild berry, citrus zest, a mineral line.
The mountain
Atlas Peak sits above the fog line. Organic estate farming. Cooler than the valley floor on a hot afternoon.
The drinker
Serve 46 to 50 F. No decant. Eggs Benedict or smoked-salmon gougeres.
Rose petal and berry, then zest and stone
The house note is delicate rose petals interwoven with fresh summer berries, then a lively palate of wild berries, citrus zest, and mineral undertones. Vibrant acidity keeps the mousse defined instead of sweet.
A non-vintage sparkling rose built for warmer weather. 12.5% alcohol. Drink now while the petal and zest are loud.
Rose petal, summer berry, wild berry, citrus zest.
Lively mousse, 12.5% ABV, vibrant acidity, dry.
Mineral, citrus. Serve 46 to 50 F. No decant.
Atlas Peak fruit, then a sparkling that keeps mineral in front
Acumen farms Attelas and Edcora on Atlas Peak, organic, volcanic gravel and loam above 1,000 feet. Mountainside is the house's more open tier. The sparkling rose is built to show petal and berry with a mineral snap, not a sweet pink fizz.
12.5% alcohol. Serve cold. A flute or a white stem both work.
Eggs, smoke, and citrus keep rose petal and zest in the same key.
A new Atlas Peak house with an old mountain vineyard
Acumen took Jan Krupp's Attelas vineyard and treated Atlas Peak as a Bordeaux-varietal mountain, then added a sparkling rose for the table that does not wait on Cabernet.
Eric Yuan founded Acumen in 2012. Denis Malbec helped set the first vintages. Phillip Titus now makes the wines.
Mountainside is how the house shows Atlas Peak without the Peak-tier wait.
This sparkling rose is that door: petal, berry, zest, and a mineral close.
Eggs, smoke, and a cold pink glass
Sparkling rose wants brunch fat and a little smoke. Eggs Benedict or smoked-salmon gougeres. Keep the bottle cold.
Two plates. One eggs Benedict. One smoked-salmon gougeres. Both fit a cold Atlas Peak rose.
Serve 46 to 50 F. No decant. A flute or white stem. This sparkling is ready.
Classic Eggs Benedict
Yolk, ham, and an English muffin. Sparkling rose's brunch landing.
Why it works: Yolk and butter meet the mousse. Acidity and strawberry cut the hollandaise.
View Recipe for classic eggs Benedict (opens in a new tab)
Smoked Salmon and Caviar Gougeres
Pastry, smoke, salt, and lemon. Sparkling rose's party plate.
Why it works: Smoke and salt echo mineral and brioche. Berry and zest keep the pastry lifted.
View Recipe for smoked salmon gougeres (opens in a new tab)Put this Acumen Sparkling Rose in the cart
Atlas Peak, rose petal and mineral, Phillip Titus's house. Fifty-five dollars.
Put it in the cart. This is the Acumen bottle for a table that wants mountain fizz, not a generic pink sparkler.
