Methode Champenoise Blanc de Blancs 2023

The nose opens with fresh honeycrisp apple and yellow Rainier cherry, interlaced with well done almond croissant, parmesan cheese rind, white peach and white tea.  The rich, textural mousse is balanced with a bracing acidity that won’t strip the enamel from your teeth and subtle, food-friendly astringency.  Once the acid cleans out, the finish stretches and turns flinty and mineral, then ends with a lemon tart citrus character that refuses to let go.

Harvested early to preserve natural acidity and allow for a clean secondary fermentation, then whole cluster pressed at the vineyard.   Long, cold fermentation, followed by tank aging on lees to stabilize.  Blended with 2% barrel fermented Chardonnay prior to bottling.  Secondary fermentation in the bottle, followed by a dosage to “extra dry” to balance the wine’s bracing acidity.

Carmel Valley AVA, established in 1983 in Monterey County, California, is a boutique wine region known for its rugged terrain, diverse microclimates, and unique chalky soils. Nestled in the Santa Lucia Range, the vineyards range from 203 to 2,762 feet in elevation, benefiting from dramatic diurnal temperature shifts, abundant sunlight, and balanced rainfall. This combination fosters slow ripening and complex flavor development, producing premium wines, including emerging Burgundian varietals. With a blend of old-world charm and innovative winemaking, Carmel Valley offers expressive, high-quality wines.

Go rich and salty. Think aged cheddar cheese burger. Grilled scarlet prawns with apple coulis.  If you want to start your day early, pair with a salt bagel with cream cheese and lox.  Rabbit soup with chives and wild rice would be a classic pairing.  For cheese pairings, look toward extremes: aged cheddar with salt crystals, fresh tangy chevre, creamy camembert. As for dessert, stick to fresh fruit (strawberries, pineapple and white peaches)