Wines made by this method are a labour of love, whereby the bubbles are produced naturally when secondary fermentation takes place inside the capped bottle of wine to capture the natural bubbles. The new sparkling wine is then left to rest on the remaining yeast known as ‘lees’ to collect additional flavours and complexity. This wine spent two years on the lees before being disgorged, when we remove the yeast and then cork the wine. It is made with Chardonnay grapes indicated by the name ‘Blanc de Blanc’, meaning ‘White from White.
“While I selected Sauvignon Blanc as my first wine release, I always knew I would need to add a sparkling wine to my collection. I also knew my first sparkling had to be a classic brut ‘Blanc de Blanc’ with elegant fine bubbles made by 'Traditional Method’". - Drea Kaiser
This method of making sparkling wine was invented and perfected by the French in the region of Champagne but is now used as a way of making sparkling wine across the world. It is noteworthy that when Drea' father started making wine in Canada, many producers around the world were using regional names like Champagne, Chablis and Bordeaux, but he rejected this idea and was most passionate about the fact that wines should be labeled by the region from which they were produced. Based on this passion for authentic wines, he helped found Canada’s Wine Appellation Authority known as V.Q.A., who certifies wines as being produced using local grapes from designated grape growing areas.
Classic notes of apple and lemon on nose and palate and of course is bone dry
with a bright acidity.
Honestly great wines.
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