Sparkling Wine Production

I have spent the last couple of days disgorging the final bottles of the 2013 Blanc de Blanc sparkling wines.  This was the pioneer vintage of this wine.  I chose to disgorge it over a few years to learn more about the extended lees aging and to wrap my palate around what is the proper duration of time to leave the sparkling wine on the yeast.  What I found out is that more time is better.  This round of disgorging has 3.5 years on the yeast and the bubbles have become more delicate and subtle.  The yeast flavors are becoming more integrated and the age of the yeast has yielded more (dare I say) Champagne like characters.  

It is amazing to think about how many different hands a bottle of wine must go through before it reaches the consumer. With sparkling wine that fact is 10 times more intense (as well as the cost). View the video above to get a view into our process at Beauregard Vineyards. 

 The bad news is that I have only 318 bottles of this to sell.  I reserved the last bin of this wine to be disgorged at 10 years on the yeast but that is obviously way off in the future.  

 We will feature this wine in our tasting room this weekend. I invite you to pay us a visit this beautiful weekend and try this truly hand crafted wine before it is sold out for the next decade. 

 I estimate that this wine is age worthy for 25 years.  Its peak drinkability is now through 2025.

 That’s all for now!

 Cheers,

Ryan