Barely blush in color, this wine has nuanced fruit character and layer upon layer of depth. Aromas of raspberry puree, lemon blossom, rose hip and very fresh mango fill the nose. The palate is delicate, with citrus and floral notes but also some brioche and toasted almond characters.
100% Grenache. This Sparkling Grenache was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.
The grapes were hand harvested in the early morning hours and kept extremely cold. Once in the winery, they were gently foot-treaded and allowed to sit for 4 hours to extract a delicate blush color from the skins of the grapes. From there, the grapes were put into the press to separate the juice from the skins. The juice went to a stainless steel tank, where it slowly fermented over 26 days at about 54 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
My favorite pairings for this wine (so far) have been dainty French macaroons, a beautiful cheese plate (especially a firm sheep’s milk cheese) or a sunny porch on a spring day.
159 cases made