Nose
Aromas of crisp melon and baked lemon curd with a hint of honey.
Palate
Flavors of citrus, guava blossom and pear. The mouthfeel is surprisingly soft with a delightfully clean finish and just a touch of ginger.
Growing Conditions
The 2010 vintage will be remembered as one of the coolest growing seasons on record. This cool weather during bloom caused the vines to set a light crop and continuing through the growing season slowed the ripening of the grapes. This resulted in a harvest delayed by several weeks without a drop in acid. The combination of a light crop and extra hang time on the vines produced fruit of excellent concentration and character.
Winemaking
The grapes are all gently whole cluster pressed. The juice is then 100% Stainless Steel fermented @55-60°F to retain vibrancy and freshness. The blend is then hand selected from our best press fraction, cuvée, to make this crisp Extra Brut.
Aging
We increase cellar aging to over 6 years for this limited production late disgorged cuvée to enhance its sublime effervescence, tiny bubble trails and delightfully fragrant mousse.
Food Pairing
The duo of lemon and pear combined with a delicate ginger finish supports dishes from spicy to salty. Lighter fare includes Ahi poke with wasabi cream fraiche, sesame seeds and fried won tons or Spring rolls with red chili sauce. Try with smoked trout salad with spicy arugula, avocado and citrus vinaigrette or even truffle macaroni and cheese pair with well with this palette cleanser. For the cheese course, aged manchego or St. Jorge with spiced nuts and pear chutney.
