This traditional method sparkler is the long-awaited result of a four year process beginning with a co-fermentation of Pinot Noir and Pinot Blanc. 66% was fermented in stainless steel and the balance in premium French oak barrels. A secondary ferment in bottle was followed by 3.5 years on the lees. Aromas of quince, toffee, and a hint of church pew are complemented by bright acidity and a dry finish. Sip these bubbles with moules-frites or some Fanny Bay oysters.
Varietals: Pinot Noir and Pinot Blanc
RS: 12g/l (dry)
Cases produced: 70