J Vineyards Brut 2001
The 2001 growing season started out early, slowed in the late spring with bloom later than average. The light influence of fog during the summer allowed the vines to catch up and ripen early. Overall there was an average yield for grapes giving a great balance to the flavors and aromas.
All grapes at J are hand-harvested into forty pound lugs and placed as whole clusters (no destemming) into our one-of-a-kind (Coquard) press for a gentle pressing cycle. Grape juice from the various vineyard lots is fermented and kept separately until blending decisions are made in mid-November. The cuvee (blend) was assembled in December of 2001, cold stabilized to remove excess tartrates and then bottled over the spring of 2002.
After the secondary fermentation (in the bottle) the wines aged for nearly five years in our cool cellars. In 2006, we began riddling the wines (to remove the yeast sediment responsible for the aging character) and a dosage liqueur was prepared from a blend of wood-aged, reserve wines and pure cane sugar. After the wine was disgorged, it was aged for a least another six months before we released it from our cellars to ensure a perfect balance of flavors.
The 2001 J Brut has citrus, Bosc pear, and light honeysuckle in its initial aromas. Slight nutty and toasty characters follow lending a nice balance to the fruit. The pear and citrus follow through in the mouth and are highlighted with a hint of gingersnap. The small bubbles along with light toasty yeast lend a creaminess that balances with the citrus on the finish. The crisp fruit married with the long lush finish make this wine pair nicely with light summertime brunches as well as elegant dinner fare.
Harvest: August 10 – August 29, 2001
Alcohol 12.5% by volume
Final Blend: 52% Chardonnay, 44% Pinot Noir, 4% Pinot Meunier
100 % Russian River Valley, Sonoma County
7,750 cases produced
Since 1986, J Vineyards & Winery has developed a reputation as one of the top sparkling and varietal wine producers in California. Known for its celebrated estate vineyards and world-class hospitality, what truly sets J apart is its Traditional Method sparkling process and elevated winemaking techniques. Winemaker Nicole Hitchcock showcases her expertise and the diversity of California winegrowing regions through a portfolio of acclaimed varietal and sparkling wines. Visit the renowned hospitality center in the heart of the Russian River Valley to enjoy one of the many tasting experiences or the innovative pairings created by Executive Chef Carl Shelton in the Bubble Room.
Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.
Sonoma County wines are produced with carefully selected grape varieties to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous red wines like Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.
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.