Traditional method sparkling made from a blend of Pinot Noir, Chardonnay & a hint of Gamay Noir
The nose hints at ripe red berry, mineral, light spice and subtle anise. The mousse is creamy and fine, but the wine is dry and quite bracing with a long, fine finish of fruit skin, ripe stone fruit and light toast. Sparkling wines such as this, with their hint of sugar, bright acidity and carbon dioxide have all the necessary tools to age well for years. Although delicious and perfectly appropriate to drink this wine immediately, this wine will change and mellow through 2018.
Suitable as the perfect aperitif to serve friends and family on arrival at between 5 and 8°C. This wine will pair nicely with shellfish or poached fish in pink sauces, smoked salmon or tuna tartare, charcuterie plates or antipasti . Although not sweet enough to pair with dessert, try with with high fat creamy fresh and bloomy rind cheeses such as Upper Canada ricotta drizzled with honey and topped with toasted, candied nuts. Will marry nicely with fresh strawberries in season drizzled with a little aged balsamic or topped with cracked pepper.
Steve Thurlow Wine Align
“This pink bubbly keeps getting better with each batch it seems. It is made from pinot noir and chardonnay with an enticing nose of ripe McIntosh apple and strawberry with vanilla, raspberry and plum fruit with mushroom savoury tones and brioche notes. It is rich with just enough sweetness to balance the acidity. It has a good depth of flavour with a soft creamy mousse and a long lingering finish. Very good length. Enjoy with smoked salmon with cream cheese on a bagel for breakfast. Why not? Last tasted October 2016.”
Rick Vansickle WinesinNiagara.com
“This reasonably-priced staple from 13th Street is a Pinot Noir-driven blend with Chardonnay and a touch of Gamay added. It spends two years on the lees. The newest release is primarily from the 2012 vintage. The nose shows fresh red berries, lovely yeasty-toasty notes and a subtle anise accent. The colour is a rich pink hue that is luminous in the glass with an energetic mousse. The flavours range from rich cherries and raspberries to bolder cranberry and toasted vanilla. Showing more elegance than the previous version with a clean and fresh finish.”
Natalie MacLean NatalieMacLean.com
“This top-drawer Niagara sparkling wine uses the traditional method also used in Champagne of the second fermentation in the bottle. ...with a toasty, crisp profile and lovely persistence of tiny bubbles that bead along the sides of the flute glass.
Fantastic Fried Chicken Wine”