Welcome Back 2018 Brut Rosé!
Re-introducing our exquisite 2018 Brut Rosé, a meticulously crafted sparkling wine that has spent an impressive five years on tirage.
This new disgorging has a depth of flavor and complexity that sets it apart (even from last years!) With only 50 cases produced, this limited-edition gem will be a rare find.
Méthode Champenoise, also known as the traditional method, originated in the Champagne region of France. It is a sparkling wine production method whereby wine undergoes a second fermentation process in the bottle to produce carbon dioxide—the engine behind the soft, bubbly mouthfeel in sparkling wine and Champagne.
1.
IT STARTS WITH A BASE WINE
The Classic method is a complex, multi-stage process which not only gives sparkling wine its bubbles but its flavor too. It begins with the cuveé, otherwise known as the base wine. Usually blends of Chardonnay and Pinot Noir or cuvées made purely of a single one of these varieties.
2.
TIME FOR THE TIRAGE
The sparkling journey really begins with the addition of the liqueur de tirage, a mixture of sugar and yeast. The blend is bottled and fermentation follows producing alcohol and carbon dioxide. This is the stage that sets sparkling wines made with yeast apart from those that are simply carbonated.
3.
AGING ON LEES
Long periods (often years) of lees aging is fundamental to the character of traditional method sparkling wine. Lees is the name given to the dead yeast cells that remain in the wine during aging after the fermentation is complete. This aging process gives the wine its added richness, complexity and its distinctive yeasty character.
4.
RIDDLING
During aging, bottles are positioned facing downwards and regularly rotated (around 90 degrees) in order to gradually move all of the dead yeast to the neck of the bottle. This is often done by machines (gyropalettes), but it used to be done entirely by hand. As you can imagine, glass wasn’t nearly as sound in the old days, and riddlers had to regularly contend with exploding bottles.
5.
DISGORGING
Once the excess yeast has imparted its flavors and needs to be removed, the neck of the bottle is usually dipped in a bath of liquid nitrogen, making a yeast ice plug in the neck of the bottle. When the cap of the bottle is subsequently popped off, the ice shoots out like a cork leaving behind clear sparkling wine.
6.
DOSAGE, CORK & CAGE
It’s almost done. The freezing and ejection of the dead yeast leaves a less than full bottle; this is made up for with dosage, the adding of a last few drops of wine and sugar. The dosage not only fills up the remaining empty space of the bottle, but also finalizes the flavor and style of the finished wine.