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2006 Blanc de Blancs

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  • Tête de Cuvée Club
  • Glorious Cuvée Club
  • Cuvée Club

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Grapes are handpicked and transported to the winery in small bins where they are gently whole-cluster pressed to retain the delicate vibrancy and freshness. This wine is fermented in stainless steel tanks at 55-60°F. The winemaking team assembles the final blend from 9 base wines, hand selected from our best press fraction. 

The nose opens up with creamy pear and toasty brioche. The mouth continues and adds green apple, Meyer lemon zest and some stone fruit characters. The finish is long and crisp with a touch of fresh ginger.

The apple and stone fruit flavors provide an elegant yet velvety tease to the palette. Grilled ginger lemon chicken with stone fruit and heirloom tomato gazpacho pair perfectly. For your sweet side try a brioche and caramelized pear bread pudding with crème fraiche. Mt. Tam, aged cheddar and cambozola with wildflower honey complete your cheese course

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