American sparkling wine is gaining a new distinction: long aging. Wines kept on their lees for five years or more—and sometimes close to two decades—develop greater complexity and texture than younger releases. What was once a rarity is becoming a small but growing category, blending traditional Champagne-making methods with the character of American vineyards.

At Napa Valley’s Domaine Carneros, founded by the Taittinger family, the 2018 Le Rêve Blanc de Blancs spent seven years aging on its lees after its second fermentation in the bottle. This extended aging helps create flavors such as brioche, shortbread, and crème fraîche, along with a creamy texture. The cool conditions of the 2018 vintage also preserved acidity and contributed citrus, lychee, and Bartlett pear notes.

Schramsberg Vineyards, which has made sparkling wine since 1965, has released the 2007 Late Disgorged J. Schram, a Chardonnay and Pinot Noir blend aged for nearly 20 years. Winemaker Hugh Davies says its richness comes partly from barrel and malolactic fermentation in the base wine, while the crisp acidity and layered fruit reflect California’s cool North Coast vineyards and Pacific influence.

Oregon producers are exploring the style, too. Domaine Willamette’s 2017 Extended Tirage Brut is its first long-aged release. Seven years on the lees gave it more texture, depth, and integration, while preserving the character of the estate’s cool-climate vineyards. The winery says its aim is not to imitate Champagne, but to make a distinctive wine rooted in Willamette Valley terroir.

For rosé, Gran Moraine’s Extended Tirage Brut NV spends six years aging on its lees. Winemaker Shane Moore says the wine is picked to retain acidity and freshness, allowing richer and more layered flavors to emerge over time. As the fruit becomes less prominent, finer bubbles and more intricate notes come forward.

The added depth also makes these wines especially suited to food. Sommelier Arthur Hon recommends Domaine Carneros 2000 Le Rêve Late Disgorged Blanc de Blancs with roast chicken or pork Milanese, whose savory flavors complement the wine’s fruit and toasted-almond notes. Gran Moraine’s rosé, meanwhile, pairs well with wagyu steak frites, according to wine director Elaine Kim.

With careful aging, American sparkling wines are showing that patience can be more than a virtue—it can be a defining ingredient.