Sumptuous, vibrant and smooth

2015 Blanc de Blancs

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About the wine

In Champagne, Blanc de Blancs is considered the most challenging to make yet the most coveted. In California Blanc de Blancs is known as one of the most versatile sparkling wines due to its lively acidity. This acidity comes from using only Chardonnay, hence the “white of white” translation of its name.

Grapes are handpicked and transported to the winery in small bins where they are gently whole-cluster pressed to retain the delicate vibrancy and freshness. This wine is fermented in stainless steel tanks at 55-60°F. The winemaking team assembles the final blend from 9 base wines, hand selected from our best press fraction, cuvée. Our vintage Blanc de Blancs is made entirely of 100% hand harvested Chardonnay and spends at least 18 months sur lie (on the yeast) before disgorging.  This gives it a richly complex yet dry and elegant flavor profile that will only continue to improve with extended aging.

The growing season of 2015 brought some challenges to our harvest. The spring brought us very early budbreak, but fortunately no frost. However during bloom the weather turned cold and rainy which resulted in the vines setting a very small crop. Between the small crop, the early budbreak and bloom the warm summer the fruit ripened to a near record early harvest. With the small crop and good weather the vines produced grapes with excellent concentration and intense character.

Full of Granny Smith apple aromas and a creamy mousse this sparkling wine is richly complex. It is vibrant and mellow at the same time with flavors of fresh citrus and stone fruit. The finish is clean with undertones of toasted brioche.

Download the Tasting Notes

What the critics say…

San Francisco Chronicle Wine Competition (2019)

Food Pairing


The bright citrus flavor on the mid palette with a slight toasty finish is a match for grilled chicken glazed with orange and ginger. For the dessert course try Meyer lemon mousse with ripe raspberries. Add toasted Marcona almonds and dried mango to cheese board along with triple cream cheeses such as cambozola, brie or La Tur.

More food pairings & recipes at The Glorious Life.

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