Creating the Cuvée: Each block was picked on a different day and three press cuts were made for each. One at 130gal/ton, another 20gal/ton and the heavy press at 30gal/ton. Keeping the press fractions separate allows me to choose the ideal amount of tannin and acid for the final blend. Fermentation took place in tank at a cool 65º F to preserve fruit aromatics. When fermentation was complete the wine was barreled down and aged in 3-year-old French barrels to allow the wines to breath, but not imparting any toast aromas. The blend was assembled in 2017, with approximately 50% Chardonnay and 50% Pinot Noir.
Tirage: In March of 2017 the cuvée was put into bottle with yeast, sugar and riddling aid, which is call the Liquer de tirage, then sealed with a crown cap. A secondary fermentation occured where the CO2 produced was trapped in the bottle to produce the bubbles we know and love. The wine was the aged in bottle en tirage for 30 months, almost three years! This allowed the wine to develop the unique flavors and aromas found in the final Brut Rosé, many of which are a function of yeast autolysis and aging.
Riddling: In August of 2019 after 30 months 'en tirage' our bottles were riddled. This removes the yeast from the bottom and sides of the bottled and moves it into the neck of the bottle by slowly rotating and increasing the angle of the bottles. This occurred the week before disgorging.
Disgorging: In September of 2019 when our bottles had finished being riddled we disgorged. Disgorging is the removal of the sediment in the neck and the addition of dosage to each bottle. Dosage is where we adjust the sweetness and flavor of the wine slightly, and it also allows us to bring he bottles to proper fill level.
8mLs of Blanc de Blanc Liqueur d’Expedition (LEX @ 55Brix) per bottle
4mLs of 2017 Rued Clone Chardonnay per bottle
12mLs of 2017 Pinot Noir per bottle