Creating the Cuvée: Each block was picked on a different day and three press cuts were made from each. One at 130 gal/ton, another at 20 gal/ton, and the heavy press at 30 gal/ton. Keeping the press fractions separate allowed me to choose the ideal amount of tannin and acid for the final blend. Fermentation took place in tank at a cool 65º F to preserve fruit aromatics. When fermentation was complete the wine was barreled down and aged in 3-year-old French barrels to allow it to breath, while not imparting any toast aromas.
Tirage: In April of 2020, the cuvée was put into bottle with yeast, sugar, and riddling aid, which is called the Liqueur de tirage, then sealed with a crown cap. A secondary fermentation occurred where the CO2 produced was trapped in the bottle to produce the bubbles we know and love. The wine was then aged in bottle en tirage for 30 months—almost three years! This is where the wine developed the unique flavors and aromas found in our Sparkling Wine Brut, which are a function of yeast autolysis and aging.
Riddling: In July of 2022, after about 30 months en tirage the bottles were riddled. Riddling moves the yeast from the bottom and sides of the bottle into the bottle’s neck by slowly rotating and increasing the angle of the bottle.
Disgorging: In August of 2022, when our bottles had finished being riddled we disgorged, which is the removal of the sediment in the neck, and the addition of dosage to each bottle. Dosage is where we adjust the sweetness and flavors of the wine slightly, while also bringing the bottles to proper fill level.
8 mLs of Blanc de Blanc Liqueur d’Expedition (LEX @ 55Brix) per bottle
6 mLs of 2018 Rued Clone Chardonnay per bottle
4 mLs of 1989 Brut Entirage per bottle
6.9 g/L residual sugar
How to Serve and Open a Bottle of Sparkling Wine:
- Serve chilled, 40-45º F, can be in ice bath.
- Remove foil covering the cork, there is a tear tab to help.
- Place your thumb over the top of the cork with the wire hood still in place, untwist the tab to loosen the wire hood, do not remove your thumb from the top of the cork.
- Grasp the cork and neck of the bottle and tilt the bottle away from yourself and others at about a 45-degree angle.
- Slowly twist the tilted bottle (not the cork), keep firm pressure on the cork to allow it to slowly ease itself out of the bottle, the cork should come out with a whisper, not a pop!
If using a flute, which preserves the bubbles, fill the glass 1/3 full, let the mousse die down, and then fill the flute all the way up.