The 2018 Reserve Chardonnay and Non-vintage Effervescence sparkler have been released just in time for spring!
2018 Reserve Chardonnay: This is fermented in neutral oak barrels and the lees (yeast sediment) stirred for 7 months prior to racking in April. The flavors are rich and complex from barrel aging and show off lemon curd, apple, fig and creme brulee'. You will want some of this in the cellar for the coming summer months. Pair with soft cheeses, summer salads, grilled veggies and your favorite preparation of Lake Michigan Perch.
NV Effervescence Sparkling wine: Our philosophy is to make the best possible wine we can from our grapes, using old-world techniques. Many of the best methods are time-consuming and expensive but, wow are they worth it! The Effervescence is crafted using the traditional methode' champenoise in which the 2nd fermentation is done in the bottle. The yeast sediment is left in contact with the wine for 12 to 18 months before disgorging, and finishing. The extended lees contact is the source of complex flavor and aroma and tiny, creamy bubbles that can only be had by using the traditional method. Effervescence is finished dry and crisp and is perfect for summer entertaining.Pair with raw oysters or prosciutto and melon. Yum!