Blanc de Blancs was our first cuv e in 1965, and America's first commercially produced Chardonnay-based sparkling wine. The wine is dry, firm and crisp.
Abundant flavors recall lemon, apple, pear and ripe melon.
Small lots of malolactic and barrel-fermented wines are added for complexity. The cuv e, which is aged on the yeast about three years, maintains freshness on the palate and a crisp clean finish. Blanc de Blancs will improve with further bottle age for several years following release. It is appealing as an aperitif or with light meats or fish. Blanc de Blancs received world recognition in 1972 when served for the Toast to Peace in Beijing.