2016 Sparkling Wine, Methode Champenoise
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The vintage of 2016 is the 20th anniversary of the founding of Dashe Cellars, and we felt that a sparkling wine was a perfect way to celebrate this occasion. This is the first year that we have produced a sparkling wine at Dashe Cellars (although Michael Dashe did work a memorable internship at the famous Schramsburg Vineyards making sparkling wine in 1986), and we feel that this is a wonderful beginning to our annual sparkling wine program. We have long admired the beautiful sparkling wines made in the Loire Valley from the Chenin Blanc grape, and for this initial wine we used 100% Chenin Blanc from the Heringer Vineyard in Clarksburg, California.
We selected part of the Chenin Blanc vineyard that had the most rocky soil and harvested the fruit in the dead of night, early enough in the season to ensure the high acidity needed for sparkling wine. The grapes arrived very cold at the winery, and were immediately pressed in our Italian grape press. We fermented the wine, as is our tradition, on its native yeast. When the wine was almost dry, we shipped the wine to our friends at the Rack and Riddle facility in Healdsburg CA, where they placed the wine in bottle *(with a Champagne yeast) and allowed the final fermentation to finish in bottle. The wine matured for 20 months on the yeast, which ensured that it would develop the complex aromas and flavors, as well as the tiny bubbles, of a fine sparkling wine. The wine was disgorged (the sediment removed and the cork inserted into the bottle) in early October 2018. We were delighted with the final result!
Production: 335 cases
|Aromas:||Beautiful light floral aromas, minerals, and toasty yeast|
|Taste:||Lovely, balanced sparkling wine with both fruit and acidity in harmony. Crisp, bright flavors of stone fruit—apricot and peach—balanced with an edge of citrus acidity. The wine shows both great minerality and lush, complex flavors of toasty yeast. Persistent beads of tiny bubbles float effortlessly through the wine, and the finish is of apricot, flint, and crisp acidity.|