2016 Blanc de Noirs Sparkling
Harvested early and gently whole-cluster pressed upon arrival at the winery, the Pinot Noir that forms the base wine for our 2016 Blanc de Noirs comes from the organically farmed Rinconada Vineyard. After fermentation, the wine is sent to our friend Michael Cruse in Petaluma where he bottles the wine under crown cap. Bottles rested on their lees for 3 years before disgorgement. We chose to cellar the wines for an additional year, allowing the mousse to soften. I’m very pleased with the result; a brightly-fruited, slightly toasty, and nuanced sparkling wine that is lovely as an aperitif, but even better with a meal.