This sparkling wine originates from the limestone-rich clay soil of the Beamsville Bench, a terrace of the Niagara Escarpment moderated throughout the year by on-shore breezes from nearby Lake Ontario. Fermented in the bottle entirely from the noble chardonnay grape, it was aged on its lees for 16 months prior to disgorging, resulting in a crisp, ‘brut’ style true to its cool-climate origins.
ORIGINS: 100% Cave Spring Vineyard (Beamsville Bench)
Composition: 100% Chardonnay
SOILS: Stony, limestone-rich clay till overlying sandstone and shale.
VINIFICATION: Bottled fermented and aged sur lie for 18 months. Disgorged in Oct. ‘06, at which time the dosage was added.
STYLE: A dry, brut-style sparkler with generous apple/pear fruit and delicate yeastiness on the nose. The palate is crisp with vivid Macintosh apple flavours, a fine mousse, delicate chalky textures and rounding notes of toast and lees along the edges.
AGEABILITY: Ready for comsumption upon release, this wine will be at its crisp, invigorating best between 2008 and 2011.
FOOD MATCHES: raw oysters, sushi/sashimi, vegetable terrines, battered seafood, quiche Lorraine or cheese soufflé. Also a classic aperitif.
BOTTLING DATA
Alc./Vol.-12%
R.S.-10.0% g/L
T.A.- 7.2 g/L
pH - 3.05