Crisp green apple, pear and wildflower honey aromas lead the way on the nose and are rounded out with hints of toasted almonds, custard and a touch of candied lemon peel. The palate is just as layered and nuanced: juicy honeydew melon and pear flavors at first, with loads of lemon zest and a soft mouthfeel with a touch of buttered brioche to finish it out. The acidity is present but very balanced.
The Blanc de Blanc was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.
The grapes were hand harvested at daybreak and gently whole cluster pressed to a stainless steel tank. The juice was inoculated using Prisse de Mousse Yeast, which is a traditional champagne yeast and left to ferment for 22 days at very cold temperatures. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 20 months. After this, the bottles were riddled to bring the lees and sediment to the neck of the bottle. The necks were then frozen and the lees were disgorged from the bottles. The bottles were then topped up and a “dosage” was added and the final corks and wire hoods were put into place.
Food Pairing Notes
Artisan cheese plate, a caviar course or a panna cotta for dessert