The aromas are slightly nutty with white peach blossom, candied lemon zest and orange blossom honey. The palate is bright with crisp granny smith apple and citrus carrying all the way through and a delicate fresh white peach character lingering at the very finish.
100% Chardonnay; The Blanc de Blanc was created using the Méthode Champenoise, which is the traditional method of making fine French Champagne.
The grapes were hand harvested in the cool morning hours and brought to the winery as cold as possible. They immediately went into the press whole cluster and were pressed to a chilled stainless-steel tank. The juice was inoculated using Prise de Mousse Yeast, which is a traditional Champagne yeast and left to ferment for 22 days at 52-55 degrees. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 12 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
This is a perfect wine to pair with oysters, smoked salmon with caviar and crème fraiche, or really delicious French fries (my favorite).
402 cases made