Sparkling Brut
Tasting notes
A persistent stream of small bubbles gives way to aromas of sliced Red Delicious apples, orange blossom honey, and nectarines. On the palate are hints of flaky pie crust and brioche that balance the crisp, natural acidity. This wine is delicate, yet broad-shouldered; all in perfect balance.
Using time-honored méthode champenoise techniques. The cuvée, or base wine for this sparkler consists of 100% Chardonnay grapes, which were fermented cold in stainless steel to retain the vibrancy of the fruit and natural acidity. The cuvée, along with a mixture of sugar, yeast and nutrients, was bottled with a small dosage adjusting the sweetness to the dry Brut level after extended aging en tirage.
Sparkling Brut has a crisp acidity that will pairs well with seafood, especially fresh oysters, fish and chips, or grilled lobster tail. It also pairs with heartier dishes such as wild mushroom risotto or herb crusted chicken. For a special treat, pair with buttered popcorn, potato chips, or french fries.
| Vintage | NV |
| Varietal | Chardonnay |
| Varietal Composition | 100% Chardonnay |
| Appellation | Monterey County |
| Vineyard | Black Jack Vineyards |
| Sugar | 9 g/l |
| Acid | 9.3 g/L |
| PH | 3.5 |
| Alcohol | 12.50% |
| Wine Style | Sparkling Wine |
| Volume | 750 ml |
| Cases Produced | 361 |
| Country of Origin | UNITED STATES |
| State of Origin | California |
| Sparkling Wine | Yes |
Black Jack Vineyard is owned and farmed by the Rava family, a third-generation farming family. Ideally situated on a gently sloping hillside of the Santa Lucia range in Monterey County, the vineyard enjoys foggy mornings and warm days followed by late afternoon coastal breezes and chilly nights. These cool temperatures allow the grapes to ripen slowly over a prolonged growing season, resulting in expressive, aromatic fruit.
Sherrie Holzer moved to beautiful Paso Robles to make wine in 2007, after college and learning to make sparkling wine in Healdsburg. She earned her Wine Business Management Certificate from Sonoma State and her Enology and Chemistry degrees at Fresno State. She has WSET Level 3 Certification and has been judging professionally at commercial wine competitions since 2010.
Sherrie's first winemaking job was at J Sparkling Wines in Healdsburg. At J Sparkling Wines, Sherrie made sparkling Pinot Noir, Pinot Meunier, and Chardonnay using the Methode Champenoise technique.
After moving to Paso Robles to be closer to family, Sherrie made wine at Castoro Cellars producing over 30 different wines annually including Rhône, Bordeaux, Burgundy, Spanish, and Italian varietals.
Sherrie has come full circle and is thrilled to be making sparkling wine again! Sparkling wine has always been her true love and calling.
