VQA St. David’s Bench

2018 vintage was a beautiful growing season with lots of sunshine. The late fall season brought intermittent rain, making the timing of picking vital. Chardonnay from the estate vineyard was picked September 12 with perfect sugar and acidity levels to make a balanced sparkling wine. Hand-picked and whole bunch pressed before fermenting the juice in stainless steel. Left in bottle on the lees for over 50 months to create complexity and character.

Food Pairing: Oysters, caviar, soft cheeses, grilled fish, popcorn, crab cakes, vegetable quiche, lobster, potato chips

Winemaking Notes: Hand-picked and whole bunch pressed before fermenting the juice in stainless steel. Left in bottle on the lees for over 50 months to create complexity and character.

RS: 2.7 g/L