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This is our third production of Sparkling Malbec Brut Rosé. While it is produced in the traditional Méthode Champenoise, the Malbec grape is our own twist. Compared to traditional sparkling wines, using Malbec is bound to produce unique results.
The color is a lustrous pink, brilliant and translucent like a corundum, or pink sapphire.
Tantalizing Aromas and Flavors
Aromas include Turkish Delight and strawberry cheesecake. Each sip opens up delightful surprises and just three of us quickly came up with so more flavors we could hardly write them all down: Pink grapefruit, quince and hibiscus, cranberries, honeysuckle, magnolias, lychee, pomegranate, bananas, nectarines, honey, water chestnut, breadfruit, custard apple, raspberries, mandarins, agave, lemon zest, malt, wheat germ, Earl Grey tea, apricots, kiwi, and tamarind.
Now you can say “Cheers” in eleven languages.
Cin cin !
Gan Bei !
Bottoms Up !
100% Estate grown grapes from our certified organic vineyard in southern Mendocino County
Color: Steely pink coral
Harvested Sep. 14, 2016
Sparkling wine goes through two fermentations, the first in a tank and the second, if Methode Champenoise, in the bottle. Our grapes were hand harvested and delicately crushed, left to extract a little color before being pressed 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, 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 production.
Total Acidity: 6.5 gm/ liter
Residual Sugar: 0.9%