NV Blanc de Blancs | Beamsville Bench | Estate Grown

$ 29.95 • 750 • 6 bt/cs • Brut
About This Wine
This sparkling wine originates from our Cave Spring Vineyard, located on a hillside of the Niagara Escarpment overlooking Lake Ontario known as the Beamsville Bench. Bottle fermented in the Traditional Method from Chardonnay, it was aged sur lie for 33 months prior to disgorging, resulting in a dry, brut-style sparkling wine exhibiting the delicate effervescence and mineral nuances reflective of its origins.
Estate Grown 100%
2017 was marked by a cool growing season and sunny, dry fall allowing for extended ripening. The Chardonnay sparkling wines are taut and highly structured, holding up well to lees contact in bottle.
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 96, 77
Avg Vine Age 35 years
Harvest Data
Harvest Date Sep 25–Oct 23, 2017
Sugar 18.6º Brix
Titratable Acidity 10.1 g/L
pH 3.13
Yield 3.5 mt/ac (65 hl/ha)
Primary fermentation to dryness (< 2 g/L), 85% in tank and 15% in neutral 225L and 500L French oak using selected yeasts; all lots aged sur lie for 5 months prior to tirage; aged sur lie in bottle for 33 months prior to disgorging; dosage of 5 g/L
Bottling Data
Tirage–Disgorging 6/18–3/21
Alc./Vol 12.0%
Dosage 4.0 g/L
Titratable Acidity 8.1 g/L
pH 3.16
Production 1,170 cs
Sensory Profile
Colour Pale straw. Nose Aromas of bread dough, green apple and lemon merangue over top nuances of wet stone and hazelnuts. Palate Dry and medium bodied with a very fine, tight and vivacious mousse; creamy up front; rich and mineral texture and a lively streak of apple fruit on the mid-palate; a crisp, delicate citrus tone neatly weaves its way throughout, giving way to full, persistent flavours of toast and baker's yeast on the finish.
Best consumed 2021 through 2024; will hold through at least 2026
Food Pairings
Raw oysters, sushi/sashimi, lobster bisque, battered shellfish, quiche, vegetable curry, grilled seafood, game terrine, smoked duck, as an aperitif
Winery, Vintages Essentials • 213983

Reviews & Accolades

Coming Soon