All the fruit – 54 percent chardonnay, 44 percent pinot noir and 32 percent pinot meunier – for the non vintage J Cuvee 20 Vintage Brut ($28) was hand harvested and placed as whole clusters into presses without destemming.
Secondary fermentation occurred in the bottle and the wine underwent two or more years in the cellar. The wine was carefully riddled to remove the yeast sediment. After disgorging (a process in which the cork is carefully pried off, allowing the internal pressure in the bottle to shoot the sediment out) a small amount of reserve wine liqueur and sugar were added.
Pop the cork carefully and pour. An avalanche of noisy, tiny bubbles delight and hypnotize and senses.
“Our J Cuvee 20 Brut gracefully opens with the crisp allure of crushed hazelnuts and ripe apricot aromas,” said winemaker Melissa Stackhouse. “At first sip, you notice a delicate trickle of fresh mousse on the nose and palate. The acidity adds to the liveliness and the lemon-lime zest leads to lingering flavors of sweet Asian pears.”
J Brut Rose shows a pale salmon hue in the glass that reflects the two years in the winery’s cool cellars.
This sparkler exudes strawberry fresh baked pastry aromas with tangerine, rose petal and raspberry flavors.
Be careful not to overpower this bubbly with rich, saucy dishes. Allow this to shine alone in the spotlight with mild, creamy cheeses or dense crab cakes.