2013 Blanc de Noir

This Blanc de Noir is our first since the 2008 vintage and it is a beautiful expression of just how well suited the Finger Lakes region is for sparkling wine production. This wine has medium sized bubbles and a light golden straw color. The nose is full, intense, fresh and vivid with aromas of lemon, tangerine, orange, pineapple and white lily flowers. The palate has medium texture, youth and a fruit driven richness balanced with a touch of yeast and bread dough. Enjoy this with oysters on the half shell with Mignonette sauce, crab cakes with a spicy remoulade, spicy Buffalo wings or Rhubarb pie.

A total of 3.04 tons of estate grown Pinot Noir (Gamay Beaujolais Clone) grapes were harvested by hand on September 23, 2013. They had a 19 brix natural sugar, 11 g/ TA and a 3.22 pH. The grapes were crushed, pressed and inoculated with yeast. Fermentation lasted for 15 days at 58-61 degrees. The wine was then old and heat stabilized and filtered. A yeast propagation was added on September 4, 2014 and the wine was bottled into tirage. On August 21, 2018, 60 of 195 cases were disgorged and dosage was added. The finished wine as 7.1 g/l TA, a 3.14 pH, 0.75% residual sugar and 13% alcohol. The remaining cases continue to age, develop and await finishing.