NEW RELEASE- This young sparkler shows delicate pear and lemon flavors with layers of toasted bready complexity. It has a lively acid structure, and a lingering creamy finish from three years spent “en tirage” on the yeast lees. Refreshing and refined, it is a classic sparkling wine made in the methode champenoise style, a food friendly wine pairing well with most anything, especially lobster, prosciutto, and raspberries.

Fermentation and Aging: The Chardonnay was first fermented during the 2006 harvest season.  Shortly after, the lot was used to create the 2006 Blanc de Blanc base wine that was bottled in September of 2007, fermented in bottle, and aged three years "en tirage" on yeast lees to give the wine its creamy texture and toasty notes.