Winemaker Notes
This wine pairs beautifully with a wide variety of appetizers and tapas ranging from toasted almonds and marinated olives to fried calamari or seared scallops. Enjoy it with smoked fish, Brie or aged Gouda cheese, steamed mussels, barbecue pork and chicken. Seasoning affinities include citrus peel and tarragon.
67% Pinot Noir, 33% Chardonnay
Professional Ratings
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Connoisseurs' Guide
67% Pinot Noir; 33% Chardonnay. Intriguing perfumes of creme brulee, Meyer lemon, hints of cherry, creamy yeast and a subtle whiff of vanilla lead to frothy bubbles and flavors that are both minerally and just a touch sweeter than expected. It is fairly long at the end, and its richness carries it into a comfortable finish. It would be an easy wine to like as a stand-alone aperitif, yet it will also be at home with light entrees.
Representing the topmost expression of a Champagne house, a vintage Champagne is one made from the produce of a single, superior harvest year. Vintage Champagnes account for a mere 5% of total Champagne production and are produced about three times in a decade. Champagne is typically made as a blend of multiple years in order to preserve the house style; these will have non-vintage, or simply, NV on the label. The term, "vintage," as it applies to all wine, simply means a single harvest year.
Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.
This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.