The production of sparkling blanc de noirs is a fascinating master class in power, weight and balance. As always, Pinot Noir brings its full-bodied, silky texture to the table. An early pick date, with higher natural acidity, provides a linear spine to support the vibrant structure. Traditional second ferment in bottle and 22 months on lees develops more complexities along with autolytic aromatics. We trialed dosage and discovered a balance between acidity and the lush texture at 3g/L.
Fresh shucked oysters, steamed mussels, soft and bloomy rind cheeses or harder cave aged cheeses with pickled things. And yes, actually potato chips or popcorn. No special occasion required.