Blanc de Blancs
With notes of fresh pineapple, candied banana, and caramelized crème brûlée, our Estate Blanc de Blancs synchronizes vivacious energy with a round, sleek body.
30% Cayuga White
29% Frontenac gris
26% Frontenac blanc
100% Cellardoor Estate Vineyard, Lincolnville, ME
SWEETNESS DESIGNATION: Brut
WINEMAKER NOTES: Despite the unusual growing season with weeks of cool temperatures, a stretch of hot weather, and too much rain, we harvested beautiful grapes for our first estate grown Blanc de Blancs between October 5 and October 13. To reduce the naturally high acidity in the grapes, we followed the primary fermentation with a secondary malolactic fermentation after which we aged the wine in neutral barrels sur lie for 5 months (stirring the lees weekly). Once we achieved the desired chemistry and mouthfeel, we bottled the base wine with yeast and sugar for a Traditional Method bottle fermentation. The wine was then allowed to age on the lees for an additional 21 months before disgorging the yeast and corking. As a final touch, we added a 15 g/L dosage for perfect balance.
SPECIAL NOTE: Due to the naturally high levels of calcium in our soils, our estate grapes are also high in calcium. This can cause calcium tartrate crystals to form in the bottle. These crystals are just calcium falling out of solution over time and will cause no harm or flavor change.
- Silver – 2017 Finger Lakes International Wine Competition
- Silver – 2017 Best of New England Wine Competition
- Silver – 2017 Los Angeles International Wine Competition
- Silver – 2017 Indy International Wine Competition
- Potato Chips (trust us)
- Fresh picked crab