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Vinum Cellars Bubbles Sparkling Chenin Blanc

Non-Vintage Sparkling Wine from California
  • WW89
12.5% ABV
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12.5% ABV

Winemaker Notes

The appearance of this sparkling Chenin Blanc illustrates a vibrant, small bubble bead and a fine mousse over a crystal clear, pale yellow color. Aromatically, the wine is tropical with pineapple, mango, and guava with a hint of marzipan and a Key lime backdrop. The palate expresses ripe peach, passion fruit, and lemon verbena and finishes dry with pure Chenin citrus fruit and lively acidity.

Great with goat cheese tarts lined in sundried tomato paste and freshly made crust. It also pairs well with a wild mushroom ragu served over soft polenta or English sea bass served with truffle-mashed potatoes and wilted baby spinach with sesame.

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
Aromatic and delightful, the Vinum Cellars Bubbles Sparkling Chenin Blanc plays lively and fresh on the palate. A faint hint of sweetness with the wine's crispness pair it well with Cantonese-styled salt-baked whole boiled chicken. (Tasted: November 7, 2017, San Francisco, CA)
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Vinum Cellars

Vinum Cellars

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Vinum Cellars, California
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Winemakers Richard Bruno and Chris Condos first met while students at UC Davis, bonding over their love for Chenin Blanc and other obscure grape varietals. They established Vinum Cellars in 1997 with their first vintage of Chenin Blanc and since then have expanded production to include different varietals from multiple California AVAs.

Their philosophy is that winemaking begins in the vineyard and thus they value their strong relationships with top California growers in key locations. The duo has long-standing relationships with growers in Napa, Sonoma, Clarksburg, Monterey and Paso Robles.

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 incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

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.

HNYVCSCHBNVC_0 Item# 134926