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"If you cannot think of an excuse to open a great bottle of champagne every week, you need to reevaluate your life." (David Reynolds)
This wine was released to celebrate our winery’s 20th anniversary and is a very unique Cuvée. We produced this bubbly ina traditional Methode Champenoise way with a Yorkville twist. The blend is: 51% Semillon, 25% Sauvignon Blanc and 24% Cabernet Sauvignon. Ever had Cab in a bubbly before? It make a very positive contribution, yet even a sommelier wouldn't guess that it has Cab.
Brilliant clarity, pale straw seductive color that grabs you. Beautiful tiny, elegant bubbles. It opens up with the crisp allure of complex notes of tangerine, honey, cassis, mango and ripe persimmons. In the mouth, the light texture and fine mousse dance on the palate with a biscuit brioche creamy quality.
Click on the video - Mike and Christopher award 92 pts to our Brut.
“Great feeling on the tongue! Recommended. (1000 corks.com)
“Gorgeous stuff, brilliant acidity, plus mouthfeel.” (PalateExposure.com)
“Absolutely delightful & refreshing. Methode traditionelle.” (BonVivant.com)
"2011 Yorkville Cuvée Brut. A delish super dry and racy bubbly. Bright, citrus peel, tangerine, toasted bread, soft and creamy.” (ChiefWino.com – ISG Certified Sommelier in DC)
Sparkling wine made Methode Champenoise goes through two fermentations, the first in a tank or barrel and the second, in the bottle. Our grapes were hand harvested and delicately crushed, left to extract a little color before being pressed and then allowed to ferment. Later the wine was bottled with additional sugar and yeast, a process called tirage. The bottles were sealed with cup-shaped plastic inserts and metal crown caps, stacked horizontally for the second fermentation, called the prise de mousse, or the setting of the sparkle. The wine aged on its yeast lees for nearly two and a half years, becoming softer and more complex before riddling, an operation that gathers the yeast sediment in the bottle and traps it in the cup-shaped plastic insert near the mouth. Then the bottles were placed neck-down in a freezing solution, so that the liquid in the neck, including the yeast sediment, briefly froze. The bottles were uncapped and the plug with the yeast sediment trapped inside literally shot out as a result of the sparkling wine’s pressure.
Finally, during dosage, a small amount of a sugar was added to the disgorged bottles as a final artistic gesture to add another layer of smoothness and complexity to the final blend. This fairly complex process is well worth the effort, giving us yet another reason to toast. Each step followed protocol for organic wine production.
Total Acidity: 7.5 gm/ liter
Residual Sugar: 0.4%
Fewer than 500 cases produced