Blanc de Noirs

Tasting Notes

Bright strawberry and black cherry aromas with subtle vanilla highlights. Creamy cherry, lemon and cola flavors combine with a lush palate, small, lively bubbles and a persistent finish.

Winemaking

Our Blanc de Noirs is predominantly made from hand-harvested Pinot Noir grapes, the hallmarks of which are a vibrant red fruit character. The creamy palate and rosy hue are a result of a small addition of Vin Gris, which was blended into the base cuvée. Over forty different clones and selections of Pinot Noir and Chardonnay are planted on our 340-acre estate in the Sonoma Carneros district. This allows us to consistently produce cuvées with complexity and clear fruit expression.

Whole cluster pressed to avoid bitter compounds

Juice is naturally settled overnight (débourbage) to
encourage a clean fermentation.

Proprietary yeast used for the secondary bottle fermentation provides a delicate house signature from year to year.

The cuvée is a blend of 18 different base wines fermented in stainless steel tanks at a temperature of 55 to 60 degrees Fahrenheit.

Five to seven percent cold-soaked Pinot Noir juice (Vin Gris) is blended into the base wine for color and to establish the creamy notes in the finish.

The wine spent a year and a-half en tirage (on the yeast).

Small and numerous bubbles are encouraged by autolysis, the process by which yeast imparts complexity and a yeasty character to the wine. The autolysis particles provide sites for the formation of the mousse.

After disgorgement, the wine was balanced with a dosage of 1.3 g/100 mls.

Acclaim

Wine Spectator, December 2006
Top Value Selection
87pts
"A delicate style, with fresh rose petal, strawberry and cherry scents that carry over to the palate. Clean and refreshing."

90 POINTS - BEST VALUE SELECTION
“Bright copper hue. Attractive bouquet of sliced apple, honey and citrus scents. Full, rich flavors of apple, banana and pecan. Lasting fruit impressions with a like of butternut and honey in the finish.”
- The Wine News, December/January 2004-05

91 pts Wine Enthusiast, December 2007

View Acclaim for All Wines

Awards

2007 GOLD MEDALS

National Women's Wine Competition (Sweepstakes Winner)

Pacific Rim International Wine Competition (Gold, Best of Class)

Critics Challenge International Wine Competition

Los Angeles Wine & Spirits Competition (Platinum & Best of Class)

North of the Gate Wine Competition (Gold, Best of Class)

Sonoma County Harvest Fair (Gold, Best of Class)

Food Affinities

Outstanding with crab, Thai cuisine, roast pork, quail, foie gras or semi-sweet desserts. Seasoning affinities include star anise, plum sauce and tarragon. Look to triple aged gouda or hard aged cheeses with persimmons and hazelnuts for the cheese course.

Previous Vintages

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