WTN: Nice American Sparkler and a ?

We had the NV Domain Saint-Vincent sparkler with crab cakes tonight and I found it very nice with lots of yeasty flavors, slightly sweet and very tiny bead. Made in New Mexico in the champagne method, I found it more satisfying than that more commonly known NM sparkler that I cannot name at the moment. Discounted from $13 to $6.50, I would surely buy it again at that price but will probably never see it again. My question is; Why do all sparklers, whether domestic for foreign, always show 12-12.5% abv? Probably because the grapes are picked under-ripe to emphasize the added acidity but I would love to try a Champagne or sparkler of 13.5 or 14% abv to see how a full-bodied sparkler tasted.

[David M. Bueker]

The name you are looking for is Gruet.

As for Champagne/sparklers with higher starting alcohols, the 2003 vintage in Champagne has been a bit of a case in point. The wines based on 2003 are frequently top heavy & lack refreshment value.