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 allows the red fruit flavors to express themselves in balance with the toasty, yeast notes.

2014 was a gorgeous year for sparkling wines. For the first time since 2004, harvest started in July. The vintage brought a very balanced yield, excellent flavors, and beautiful acidity. Only 7 wines were selected for the DVX blend, and because we wanted the delicate fruit flavors to shine, less barrel fermentation was used. Ten percent of the blend fermented in older oak barrels, lending only a hint of spice to the wine. 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.

November brings the start of Dungeness crab season in Northern California, and I can’t think of a better pairing for this wine than fresh cracked crab. If you’re not on the west coast or can’t get Dungeness, any crab will do, as would salmon or halibut. Just remember to pair with those you love.

Blend – 52% Pinot noir, 48% Chardonnay Residual Sugar (Dosage) – 9.5 g/L (0.95%) Style – Brut Alcohol – 12.5% TA – 7.5 g/L pH – 3.10 Time en Tirage – 44 months Aging Potential – 10-15 years