Piper Sonoma Brut Rose
Brilliant and bright pink in color, the wine shows aromas of freshly picked cranberry, red fruit, tangerine and guava. The palate is bursting with red fruit and citrus, with a zippy acidity and a long finish.
Blend: 53% Chardonnay, 39% Pinot Noir, 6% Pinot Blanc, 2% Aged Reserve Blend
Piper Sonoma was founded in 1980 by the Marquis d’Aulan family, direct descendants of the Piper family. Recognizing Sonoma as a great growing region for Chardonnay and Pinot Noir, and believing in its terroir, the family's vision was to produce world-class sparkling wines in the New World, using old-world winemaking techniques. Nearly forty years later, the Piper Sonoma winemaking team continues to realize that vision and hand crafts premium sparkling wines under the guidance of long-time sparkling winemaker Keith Hock.
With nearly forty years of experience in Sonoma County, the winemaking team source from more than 20 growers, some of whom, like the Green, Young and Ledbetter families, have been supplying grapes for more than three decades. Many growers have adopted voluntary no-till farming practices, with a strict adherence to hillside ordinances. Sustainable agriculture and integrated pest management techniques have been integrated and organic or naturally derived fertilizers are utilized, while composted grape material is used as fertilizer to increase water efficiency and help build soil structure.
Piper Sonoma handcrafts their sparkling wines from the classic varietals Chardonnay, Pinot Noir and Pinot Blanc, by Méthode Traditionnelle, the same technique used to craft the best Champagnes. Each parcel is pressed and fermented separately, creating an extensive selection of base wines to choose from. Winemaker Keith Hock then tastes each component and selects those base wines that show potential to produce exceptional wine. The cuvée is placed en tirage for secondary fermentation in the bottle prior to disgorgement. Finally, a small percentage of older reserve wine is included in the liqueur d'expedition adding further complexity and texture.
The Piper Sonoma house style is focused on precision and attention to detail. Each wine displays a balance between fruit expression, complexity and texture, to create wines that are immediately approachable and can further develop with bottle aging.
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.
Grape varieties are carefully selected 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 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.
What are the different types of sparkling wine and Champagne?
Beloved for its lively bubbles, sparkling wine is the ultimate beverage for any festivity, whether it's a major celebration or a mere merrymaking of nothing much! Sparkling wine is made throughout the winemaking world, but only can be called “Champagne” if it comes from the Champagne region of France and is made using what is referred to as the "traditional method." Other regions have their own specialties—Crémant in other parts of France, Cava in Spain and Prosecco in Italy, to name a few. New World regions like California, Australia and New Zealand enjoy the freedom to make many styles of sparkling wine, with production methods and traditions defined locally. In a dry style, Champagne and sparkling wine goes with just about any type of food. Sweet styles are not uncommon and among both dry and sweet, you'll find white, rosé—or even red!—examples.
How is sparkling wine and Champagne made?
Champagne, Crémant, Cava and many other sparkling wines of the world are made using the traditional method, in which the second fermentation (the one that makes the bubbles) takes place inside the bottle. With this method, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful, toasted bread or brioche qualities and in many cases, the capacity to age. For Prosecco, the carbonation process usually occurs in a stainless steel tank (before bottling) to preserve the fresh fruity and floral aromas imminent in this style.
What gives sparkling wine and Champagne its bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel.
How do you serve sparkling wine and Champagne?
Ideally for storing sparkling wine and Champagne in any long-term sense, they should be at cellar temperature, about 55F. For serving, cool sparkling wine and Champagne down to about 40F to 50F. (Most refrigerators are colder than this.) As for drinking it, the best glasses have a stem and flute or tulip shape to allow the bead (bubbles) to show.
How long does sparkling wine and Champagne last?
Most sparkling wines like Prosecco, Cava or others around the “$20 and under” price point are intended for early consumption. Sparkling wines made using the traditional method with extended cellar time before release can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.