Made in the traditional method from estate grown Pinot Noir that was whole-cluster pressed very gently then fermented in stainless steel. The base wine was aged on the lees for 10 months then bottled with a touch of sugar and yeast for a second ferment. It was then aged an additional 86 months on the lees in bottle before disgorge and minimal dosage.
Yellow plum, brioche, apricot
||Oysters, caviar, charcuterie, pineapple chicken|
What People are Saying about this wine
The 2013 Blanc de Noir is phenomenal!!Verified Buyer