A traditional method sparkler, a blend of two-thirds Pinot Noir and one-third Chardonnay, whole-cluster pressed with 100 percent free run juice. The cuvée was aged sur lie for seven years, and the dosage was made at 12.5 g/L.
The bead is fine, with skeins of minuscule bubbles glinting in the faint gold robe. The fragrance blends toast and fruit; roasted almond, fresh bread, amber citrus, candied citrus peel. Smooth and creamy textured, it offers flavors of lemon curd and tart raspberry, and the the finish is nutty with a hint of fino sherry.
Substantial enough from the lees aging to stand up to medium aged cheeses, roasted poultry, light meats. Also perfection with crispy, buttery finger foods.
12.5% abv | $37 (sample)