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This wine was made in JoieFarm's pursuit of fun, accessible everyday bubble drinking. The base wine is aged sur lie and, with extra care, intentionally oxidized in Joie cellars prior to second fermentation by charmat method. Made from Riesling and Chardonnay grapes, JoieFarm Brut hangs its hat on BC's signature varieties and Canada's potential to be a serious player in the sparkling wine world. 2014
VINIFICATION The base wine for this bubble sat on its fine lees over the winter of 2014 and then became a solera that was slowly and gently oxidizing to be used as a powerful tool for blending. In absence of the autolysis that occurs in traditional method champagnoise, this technique of lees and neutral barrel and bottle aging achieves an interesting and sophisticated, biscuity-fresh and slightly nutty palate to begin a second fermentation with. Freshened with unoaked Chardonnay, the wine went straight into a second ferment using a pied de cuvée, a champagne yeast and a sugar addition of 13g/L right into the pressurized tank to undergo a second fermentation. The second ferment in a pressured charmat tank achieved a full 45 psi of pressure and took the wine up to 12.6% alcohol. . A small dosage of 5 g/Lwas added right before bottling to achieve a perfect balance in this wine and highlight its intense Riesling fruitiness.
TASTING NOTE Vigorous fine mousse creates a mouthful of lemon, lime and mango fruit precisely balanced by juicy, racey acidity. The beautiful lingering toasty finish is complex and a satisfying accompaniment to fresh oysters, fried olives and salty aged cheese. A versatile bubble always ready for fun.
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