Friday Tasting: Bubbles and Pinot Noir – 12/23/16
December 22, 2016
Join us Friday, December 23rd, 5-8pm, for a FREE wine tasting!
Charles Heidsieck NV Brut Réserve: This classic multi-vintage Pinot Noir, Pinot Meunier, Chardonnay blend from Charles Heidsieck is composed of 40% reserve wine, meaning that percentage of wine in the bottle had been aged for 10 to 15 years in stainless steel tanks prior to bottling. This extra aging helps the wine develop heightened aromatic intensity. The grapes originate from 60 Champagne crus, including Oger, Ambonnay, and Verneuil. The wine has a deep golden hue, with vivacious, long-lasting bubbles. On the nose, smell freshly baked brioche, stone fruits, and almonds. The texture is like nougatine and cream-filled pastry, followed by flavors of ripe cherries, praline, and vanilla.
Schramsberg 2013 Brut Rosé: This rich and vibrant vintage rosé is dry and complex, making it pair well with food, or to be enjoyed on its own as an aperitif. The grapes were all hand-harvested from vineyards in Sonoma, Napa, Mendocino, and Marin counties. The blend consists of 61% Pinot Noir, and 39% Chardonnay. The finished wine was aged for two years sur lie in the bottle before disgorgment, giving it ample refinement and effervescence. Enjoy this sparkler with soft cheeses, fresh fruits, or salmon.
Domaine Serene 2011 Evenstad Reserve Pinot Noir: Grace and Ken Evenstad had faith in Oregon’s potential for producing world-class wine before there was a market for domestic Pinot Noir. They purchased their 42-acre hilltop estate in the Dundee Hills of the northern Willamette Valley in 1989. Their first vintage was in 1990, and by 2001, they had completed their state-of-the-art gravity-flow winery designed specifically to make world-class Pinot Noir. And they are succeeding. Their 2011 Evenstad Reserve offers a wonderfully complex nose, with layers of intense dark fruit and spice, followed by notes of blackberry, strawberry reduction, and clove. Enjoy this truly Burgundian style Pinot Noir with cedar plank salmon or roast pheasant with wild mushrooms.
All News »