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Chandon California Brut Classic

Non-Vintage Sparkling Wine from California
  • D90
  • WS89
  • WE89
13% ABV
All Vintages
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4.2 30 Ratings
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4.2 30 Ratings
13% ABV

Winemaker Notes

This wine offers the balance and elegance that has become Chandon's hallmark style. When you taste Brut Classic, look for nutty flavors with hints of brioche that build to a refreshingly dry finish. The wine delivers complex apple and pear characteristics accented by citrus spice over notes of almond and caramel in the bouquet.

Chandon California Brut is great with anything salty, creamy or nutty. It’s particularly fond of shellfish, crab, oysters, fried chicken, and Caesar salad.

Critical Acclaim

All Vintages
D 90
Decanter
Toasty lemon notes with a slight saline edge. Clean and mineral palate with some autolytic character.
WS 89
Wine Spectator
Lively and crisp, with user-friendly flavors of tart apple, lemon and spicy vanilla. Drink now. 396,000 cases made.
WE 89
Wine Enthusiast
A blend of 68% Chardonnay and 12% Pinot Noir from sundry Northern California sites, this is a dry, citrusy and easy-drinking sparkling wine, ideal for special get togethers or as an opener to the night. Fresh pear and citrus intermingle throughout bright acidity and a lingering finish.
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Chandon California

Chandon California

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Chandon California, California
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Chandon California is Born French, Raised in California

Born in 1973 from the sparkling connection between two pioneers, and raised among the peaks and valleys of the golden state of California, we are Chandon California. The vision of our founders? To make the very best Californian sparkling wine possible. Vibrant, fresh, approachable, Chandon California uses the same three noble grape varieties used in Champagne (Chardonnay, Pinot Noir and Meunier), but our grapes enjoy the sunnier Californian climate, resulting in flavor that is more fruit-forward. We invite you to grab your squad, pop a bottle, and discover more.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

SWS479838_0 Item# 273