Nose
Bright strawberry and black cherry aromas with subtle vanilla highlights.
Palate
Creamy cherry, lemon and cola flavors combine with a lush palate, lively bubbles and a persistent finish.
Winemaking
• Whole cluster pressed to avoid bitter compounds
• Juice is naturally settled overnight (debourbage) to encourage a clean fermentation
• Proprietary yeast used for secondary fermentation provides a delicate house signature
• Cuvee is a blend of 18 different base wines fermented in stainless steel tanks 55F to 60F
• 5% to 7% cold-soaked Pinot Noir juice (Vin Gris) is blended into the base wine for color and to establish the creamy notes in the finish
• Wine spent a year and a-half en tirage (on the yeast)
Food Pairing
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.
