2015 Blanc de Blancs CSV | Beamsville Bench | Estate Grown

$ 49.95 • 750 ml • 6 bt/cs • Natural Brut
About This Wine
This wine originates from our Cave Spring Vineyard, nestled on a hillside of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. On this gentle slope, limestone-clay soil and moderating onshore breezes combine to create a terroir of great distinction. Vinified from our finest micro-parcels of mature Chardonnay vines and aged sur lie for more than five years, it embodies our highest commitment to quality and authenticity.
Estate Grown 100%
2015 was a temperate vintage with ideal levels of heat and precipitation from bud break through harvest. The Chardonnay-based, sparkling wines were extracted yet precise, with the structure for long-term ageing sur lie.
AppellationBeamsville Bench
SiteCave Spring Vineyard
Elevation125–155 m (410–510 ft)
Slope/Exposure3–6% / NNW
Stony clay till composed primarily of limestone and dolostone mixed with sandstone, shale and traces of granite and gneiss; soils overlie moraine and sandstone/shale bedrock; depth ranges from 4 to 8 m
Trellis 2-cane Guyot
Density 1,450/ac (3,600/ha)
Clones Undet., 77, 807
Avg Vine Age 32 years
Harvest Data
Harvest Date Sep 10–15
Sugar 19.0º Brix
Titratable Acidity 9.1 g/L
pH 3.13
Yield 3.25 mt/ac (60 hl/ha)
Primary fermentation to dryness (< 2 g/L) in stainless steel using selected yeasts; aged sur lie 7 months in tank prior to tirage and 65 months in bottle prior to disgorging; zero sugar dosage
Bottling Data
Tirage–Disgorging 4/16–8/21
Alc./Vol 12.0%
Dosage 0 g/L
Titratable Acidity 7.8 g/L
pH 3.02
Production 220 cs
Sensory Profile
Colour Medium straw. Nose Notes of Asian pear, toast, mixed nuts and apple sauce prevail over hints of lemon custard, ginger, brown sugar and mineral. Palate Bone dry and medium bodied with a taught structure and fine mousse; the attack is creamy with a note of lemon-drop; in the middle, there's a lively tension between the crisp, chiseled edges, ripe green apple fruit and crystalline underpinning; pristine acidity melds with succulent pink grapefruit notes, pushing into a long, fresh and complex finish of biscuit, vanilla bean and wet stone.
Best consumed 2022 through 2025; will hold through at least 2027
Food Pairings
Asparagus soup, soft cow's-milk cheese (Camembert), fresh seafood platter, charred pork loin, stuffed portobello mushroom, as an aperitif
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