BLANC DE NOIRS SPARKLING WINE MADE IN THE VINTAGE MÉTHODE CHAMPENOISE TRADITION.

The Blanc de Noirs juice is immediately separated from the skins after pressing. You can serve the Blanc de Noirs with any type of food. The acidity we get out of the fruit gives us a beautiful character to the wine. 

The bubbles are made in the vintage méthode champenoise tradition. Hand picked in the Willamette Valley then gently pressed whole cluster in a pneumatic press. The pinot noir cuveé is kept separate and fermented in stainless and oak barrels. We bottle in early summer and leave it to age for a minimum of 3 years sur latte (on their sides). At disgorge and dosage we don’t think the wine needs a lot of sugar so we only add about 2-3 grams per liter. The wine then rests for another 3-6 months before release. 

The wine expresses the warmth and richness of its full structure. With fresh strawberry and cream notes, pound cake, and rhubarb. The straw hue of the wine is punctuated by the fine and persistent mousse, as fruit and yeast notes linger through its long finish.