Blend
The small addition of red wine to the blend shifted the personality of the wine in favor of Pinot Noir, but without sacrificing the elegance of the Chardonnay.
53% Chardonnay
47% Pinot Noir
Style
Brut
Tasting Notes
Toasted bread, baking spice, strawberry
About This Wine
After blending the DVX each year, we set aside part of the blend and add a small amount of red Pinot Noir to give the wine it’s beautiful rose color. A shorter aging time on the yeast as compared to DVX allows the red fruit flavors to express themselves in balance with the toasty, yeast notes. 2018 was a vintage that gifted us with both excellent quality and high volumes. The moderate temperatures resulted in the development of beautiful, balanced flavors in the grapes, and also allowed for us to pick each block at just the right time. The small addition of red wine to the blend shifted the personality of the wine in favor of Pinot Noir, but without sacrificing the elegance of the Chardonnay.
Blend – 53% Chardonnay, 47% Pinot Noir
Residual Sugar (Dosage) – 8.3 g/L (0.83%)
Style – Brut
Alcohol – 12.5%
TA – 7.1 g/L
pH – 3.10
Time en Tirage – 58 months
Aging Potential – 10-15 years
Profile
Notes of grilled bread and baking spice greet you on the nose, followed by lovely strawberry, black cherry, red apple, and orange zest aromas. On the palate, a frothy mousse leads into a creamy mid-palate with a pleasant toastiness. Flavors of strawberries and cream and a hint of nectarine carry into the elegant finish.
Occasions & Pairings
This wine has endless possibilities, but I really think it calls for a holiday brunch. It would be lovely with lox and bagels, your favorite quiche, and of course, your favorite people.
What Our Winemaker Says
“The small addition of red wine to this blend shifted the personality of the wine in favor of Pinot Noir, but without sacrificing the elegance of the Chardonnay.”
–Tami Lotz
BETTER WITH BUBBLES
Grilled Peach and Prosciutto Salad
Create a crisp, but creamy salad with grilled peach slices, prosciutto, and arugula.
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