This beautiful bottle of bubbles and a lively mousse and a biscuity nose. Aromas of red delicious apple, pear, and citrus and followed by ripe apple, white peach, and key lime pie on the palate. This is a wine worthy of celebration. Serve it chilled and in good company.
This wine is made from the oldest Chenin Blanc vines in North America! The 2016 growing season was long, dry and warm, much like the previous 3 vintages. During harvest the grapes were sampled bi-weekly to measure flavour development while maintaining the lively acidity and then picked at the optimum point of flavour.
The 2010 Sparkling Chenin Blanc has a light straw colour with a clear hue and a mousse of small bubbles. The nose has an inviting finesse and pure harmony between the granny smith apple character and the aroma of freshly baked bread. The nose continues with an elegance of crisp pear, buttered toast, and nuances of honeydew melon. The palate is a perfect match to the tantalizing nose. The 2010 Sparkling Chenin Blanc is ocussed, tight, and crisp with a great depth of flavour and a medium bodied mousse of fine bubbles that fill your mouth. The palate sparkles with citrus fruits showcsing grapefruit, lemon rind, line zest, and quince. Completing the layers of flavours on the palate is shortbread crumbs, honeysuckle, toasted almond, and yeasty bakery notes frmo 2 years of lees contact. Chenin Blanc is legendary for its racy acidity and the liqueur d'expedition helped to create a wine with beautiful balance and great length.
In the 2010 vintage we kept 4 rows of our famous Old Vines Chenin Blanc to use for our sparkling wine. These old vines were planted in 1968 and they produce grapes that show great finesse and concentration. We expect nothing less from vines of this age and from great terroir.
The grapes were picked clean at a low sugar level and then pressed gently whole cluster to a very low juice yield (475L/tonne). A cool fermentation ensued using Prise de Mousse yeast and then the wine was finned and filtered in preperation for first bottling. Tirage bottling occurred in teh spring of 2011 using a DV10 yeast. The secondary fermentation was conducted at cool temperatures, in the bottle in a traditional fashion. After more that 27 months en tirage, the wine was cooled and disgorged manually by our skilled cellar staff. We added the liquer d/expedition, topped the bottles and sealed them under an extra cool crown cap.
Food Pairing Notes
To be enjoyed with friends… anytime