2006 Windsor Blanc de Noirs, Carneros, Private Reserve, 750ml #69210100

Our 2006 Blanc de Noirs has been produced in the time honored traditional process of the great Champagne Region of France known as "Méthode Champenoise." Blanc de Noirs translates as white from blacks meaning that this wine is produced primarily from the red varietal of Pinot Noir. It is the elegance and bright acidity of Pinot Noir that gives Blanc de Noirs its refreshing and complex flavor profile. The addition of select lots of Chardonnay gives the cuvée a touch of zest and backbone.

The Carneros Region is respected as California’s most touted and respected sparkling wine producing region and has earned an international reputation for its cool climate Pinot Noir and Chardonnay. Nestled on the northernmost edge of San Francisco Bay, the thin soil and cool climate make the Carneros an ideal growing region for both varietals. Other top producers of Carneros sparkling wines include three producers who are extensions of famous French Champagne houses. Domaine Carneros is the California project of famed Champagne producer Taittinger, Mumm Napa is the project of G. H. Mumm Champagne, and Domaine Chandon is the North American home of Moet & Chandon.

Elegant and highly refined aromatics of fresh strawberry and light raspberry tell you that this cuvée is all about cool climate Pinot Noir. The expressiveness of the nose speaks of the addition of cool climate chardonnay which is displayed as fresh Granny Smith apple and touch of yeast and fresh baked bread. The palate is complex and richly structured with and hints of light strawberry, pear, fig, and Gravenstein apple. The bead (bubbles) is extremely refined and maintains itself in a lasting manner which speaks of the precisely done secondary fermentation and the extended time en tirage. This will pair beautifully with a broad range of cheeses and fruit, fresh oysters and seafood, particularly lobster, cold salads, and lighter poultry dishes. A fabulous wine for a memorable Holiday dinner or any occasion that you wish to make festive and special.

Méthode Champenoise: This process involves many specialized steps in both viticulture and the winemaking and has taken centuries to evolve. After primary fermentation and bottling, a second alcoholic fermentation is induced in bottle which results in creating the bubbles which give these wines their sparkle and liveliness. This secondary fermentation is induced by adding grams of yeast along with rock sugar. At the same time the bottle is capped with what is known as a crown cap. After aging, the bottle is manipulated, in a process called remuage, so that the lees settle into the neck of the bottle. The neck is then frozen and the crown cap is removed. The pressure in the bottle forces out the ice containing the lees and the bottle is then quickly corked to maintain the bubbles in the wine. This process is called degorgement. Our 2006 Blanc de Noirs shows great complexity as it was en tirage for a full 30 months meaning stored on its side in cellar during the critical secondary fermentation.

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