A traditional method sparkler, a blend of two-thirds Pinot Noir and one-third Chardonnay, whole-cluster pressed with 100 percent free run juice. The cuvée was aged sur lie for seven years, and the dosage was made at 12.5 g/L.
The bead is fine, with skeins of minuscule bubbles glinting in the faint gold robe. The fragrance blends toast and fruit; roasted almond, fresh bread, amber citrus, candied citrus peel. Smooth and creamy textured, it offers flavors of lemon curd and tart raspberry, and the the finish is nutty with a hint of fino sherry.
Substantial enough from the lees aging to stand up to medium aged cheeses, roasted poultry, light meats. Also perfection with crispy, buttery finger foods.
12.5% abv | $37 (sample)
The high dosage does not make this seem sweet?
It reads as rich and opulent, not sweet. It’s on the borderline between Brut and Extra Dry, but the TA (at 7.5 g/L) and lees effect absorb the treatment.
Impressive acidity for CA
Meanwhile, the Frank Family Blanc de Blanc (also Carneros) is an astonishing 10.8 g/L.
Wow!