The Carneros Cuvée is our Tête de Cuvée. It represents the best fruit from our 335 acres of estate vineyards as well as our winemaking expertise in the art of blending. This special Cuvée is only produced in a select vintage year. Our 2003 vintage is a blend of Pinot Noir (53%) and Chardonnay (47%), offering a synthesis of effusive ripe fruit expression with superb structure and finesse. With over 10 years en tirage and a minimum of six months on the cork, this decade-old wine is remarkably fresh, rich and complex and represents the ultimate statement of our sparkling house style.
This effervescent sparkling wine opens up with aromas of Asian pear, Granny Smith apples and hints of toasted brioche. On the palate, this wine carries great finesse and a wonderful complexity. Flavors of baked apple and Meyer lemon create for a balanced acidity and lingering finish.
Great pairing with any type of seafood, from raw oysters or sashimi to cracked crab, caviar, steamed mussels, smoked salmon and lobster. Also excellent with cream based risotto, roast chicken and the complex delicacy of artisan goat cheese. Seasoning affinities include lemon zest, toasted pine nuts and sweet fennel.
The 2003 vintage in Carneros gave us a very clean crop with average to low yields. After a very wet winter, our vines began to bloom in May with a normal fruit set. Pinot Noir Harvest began late August and Chardonnay began mid-September. Slow ripening with temperatures in low eighties allowed us to harvest grapes with acidities perfectly balanced to sugars. The timing of the 2003 harvest could not have been better.
• 100% whole cluster pressed
• 100% fermented in stainless steel tanks at 55ºF to 60ºF to retain vibrancy and freshness
• 16 wines selected from our best press fraction, cuvee, to make this wine
• This wine was aged sur-lie for 9 and half years before disgorging