Nose
Hints of blood orange zest, almond skin & fresh bread dough.
Palate
Delicate flavors of wild raspberry, grapefruit, and marzipan attack the palate. Vibrant and medium bodied, yet graceful and refined, ending with a distinct minerality.
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$65 USD
-2050
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Hints of blood orange zest, almond skin & fresh bread dough.
Delicate flavors of wild raspberry, grapefruit, and marzipan attack the palate. Vibrant and medium bodied, yet graceful and refined, ending with a distinct minerality.
Our most coastal vineyard, Derbyshire, is located just 2 km from the Pacific Ocean and borders the Hearst Ranch where yields reach a mere 800 lbs per acre.
Over looking the sea, set against windswept vistas, zebra-trodden hillsides and adjacent to the Hearst Ranch, Derbyshire Vineyard is both a marvel of modern viticulture and a throwback to the days of farming at the whim of Mother Nature. Of his decision to engage in “extreme farming” in the closest commercial vineyard to the Pacific Ocean, owner Ray Derby says, “I’m either a pioneer or a fool.”
Steve Vierra declares, “What we once saw as limitations, we now see as Derbyshire’s greatest assets.” With just under 2,000 growing degree days (Champagne averages 2,060 and Burgundy 2,400), Derbyshire presents constant challenges but its unusual location has shaped the complex and distinctive flavor profile of the Pinot Gris and Pinot Noir.
Planted to 52 acres of Pinot Noir & 11 acres of Pinot Gris, this property reflects our dedication to Burgundy varieties.
The grapes were picked early (20 brix) while the acids were still high.
This wine is 100% Pinot Noir from Dijon clones 115, 667, and 777.
The grapes were whole-cluster pressed and then the juice was cold settled for 1 day prior to inoculating with DV-10 yeast. After primary fermentions, the base wine or cuvee was then bottled with yeast and a small amount of sugar (liqueur de tirage) and allowed to produce carbon dioxide in bottle through secondary fermentation (methode champenoise).
We allowed this sparkling wine to be aged on lees in the cellar for 42 months to develop more complex aromas and flavors.
We disgorged (by riddling) in January 2011. It is a process by which we remove the dead yeast cells (lees) from the wine while still maintaining the dissolved carbon dioxide gas. The dosage (base wine, sucrose, & sulfur dioxide) is then added for a Brut style sparkling wine which is defined as 0 to 12 gm of sugar per liter.
This sparkling wine has a pretty pink-salmon hue.
