Avenue Vine

The juice is pressed in three stages: The "vin de cuvée," or free-run juice; the "première taille," or first cut; and the "deuxième taille," or second cut. The free-run juice is extracted with the least amount of pressure and is therefore the lightest and most delicate. The juice from the other cuts requires greater pressure, produces stronger fruit flavors, lower acidity, and sometimes tannins.

Fermentation:
From the presses, each cut of juice is pumped into a separate tank for settling and fermentation. The grape solids are allowed to settle for a minimum of twenty-four hours at low temperatures in a stainless steel tank. The clear juice is then "racked" (the pumping of "clean" juice or wine away from organic solids) off the sediment and into a clean tank, where it is innoculated with actively fermenting yeast.

Once innoculated, the juice ferments at approximately 68° Fahrenheit for one week in tanks designed to allow carbon dioxide gas to escape. Once the fermentation is complete and the sugars have completely converted to alcohol, the yeast dies and settles to the bottom of the tank. This clarification is augmented with "filtering," "centrifuging," and/or "fining." Filtering and centrifuging remove unwanted particles that are suspended in the wine. Fining removes unstable proteins. If not removed unstable proteins may form a fine haze in the wine.

Each wine undergoes the same process until harvest is over and the fermentation is complete. At this point, the winery will have over sixty wines stored in chilled tanks ready for blending.

PHILOSOPHY
As pioneer of this unique sparkling style since 1974, they showcase the traditional red varieties in this wine. The fruit for Blanc de Noirs is blended to highlight the complexity of vibrant California fruit. They source from only the coolest climates with the longest growing seasons throughout California to craft this wine.

REVIEW:

NV Domaine Chandon Sparkling Wine Blanc de Noirs, Carneros; $20.00, (87 points.)--APPEARANCE: Bright brilliant, small moderately long lasting bubbles against a orange tinged lemon hued wine; NOSE: Clean pronounce grape, fresh bread yeast, fruit, spice and oak: apple, pear, cherry, berries; PALATE: Dry, well integrated, crisp, nicely full and smooth; yeast fruit and spice and a creamy texture.

CONCLUSION: Wonderful Pinot flavors and aromas, long lingering creamy finish of refreshing fruits and spice.

ADDITIONAL TASTING NOTES:
Fruit-driven and full-flavored, this sparkling wine featuring Pinot Noir and Pinot Meunier is a great food wine–you won’t go wrong popping a few of these over Southwestern, Mexican and/or Asian cuisine dinner, lunch or breakfast: even!.

Winemaker: Wayne Donaldson

Appellation: California

Composition:
87% Pinot Noir
7% Pinot Meunier
6% Chardonnay

Aging Profile: Minimum of 12 months on the yeast
Magnum Available