|Drinking Start Year||2015|
Our Seven Stars sparkling wine is produced in the “Méthode Traditionelle” style, whereby the wine undergoes a secondary fermentation in the same bottle in which it is served. This traditional French process contributes natural aromas of fresh baked biscuits along with Macintosh apple, peach and lime. Fresh and crisp, this dry Brut is round and well balanced with delicate bubbles.
The 2012 vintage saw the return to a more textbook growing year in the Okanagan. It was warmer than the two previous seasons but not to the point of excessiveness. After a mild winter, above normal rains in the spring supplied ample water to the growing vines at a crucial development period. A warm, ‘heat spike-free’ summer and generous September saw the vines well ahead going into October. A luxuriously long hang-time in the autumn enabled a harvest with a decent sized crop along with plentiful flavour development.
This elegant sparkling wine is a combination of Chardonnay and Pinot Noir from our two estate vineyards, Naramata and Langley. Our Langley property is located at 49º, the same latitude as Champagne, France. The temperate climate of this coastal area is ideal for growing grapes for sparkling wine, with low brix and high acidity. A unique microclimate within Metro Vancouver, only 2 miles from the Canada-US border, this regional appellation is warmer and drier than the rest of the Lower Mainland, receiving 30% less rainfall along with hotter summers than Vancouver. This vintage of Seven Stars was left “en tirage” for 18 months to ensure the development of classic autolytic characters -- the light and lovely biscuit and nutty notes. After hand riddling and disgorgement we added our barrel fermented Chardonnay as the dosage for complimenting the wine’s complexity and depth of flavour.
Ideal for celebrations and for sipping with hors d’oeuvres, canapés, a creamy Bleu d’Avergne or Cambazola cheeses