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2018 Traditional Method Sparkling

sparkling
$55.20
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  • Tasting Notes

  • Winemakers Notes 

  • Technical Details

Imagine dipping a lemon & herb croissant into a cloud…and you have some idea of what the 2018 Sparkling is like!

Nose: Notes of toasted biscuit and lemon curd leap from the glass with crème fraiche and flowers in the background.

Palate: The palate is full and round with a very fine mousse showing freshly baked bread, lemon meringue, roasted almond, and unicorn dust.

Finish: The terroir of old vines really shows in the finish with an amazing minerality and flinty core, and a very present acidity.

Pairing: Drink with fresh Malpeque oysters, hazelnut crusted halibut, or soft white cheeses.

This 100% Chardonnay sparkling wine comes from a block in Beamsville Bench with beautiful 35+ year old vines.

The base wine was fermented and aged on lees in barrel for 6 months. Made using the traditional method, the second fermentation happened in-bottle followed by aging on lees for 36 months. The 2018 Traditional Method Sparkling Blanc de Blanc was disgorged on March 19, 2022 (2 g/L dosage added).

Vintage: 2018

Vineyard: Hemeris Vineyard

Varietal: Chardonnay – 100%

Appellation: Niagara Peninsula

Sub-Appellation: Beamsville Bench

Total Production: 125 cases

Average Brix at Harvest: 17.8

Acidity: 9.2 g/L

pH: 2.93

Alcohol: 12%

Residual Sugar: 3g/L

Back Vintages

  • 2017

Tasting Notes
Imagine dipping a lemon & herb croissant into a cloud…and you have some idea of what the 2018 Sparkling is like! The nose immediately shows beautiful notes of toasted biscuit and lemon curd with peach and flowers in the background. The palate is full and round with a very fine mousse showing freshly baked bread, lemon meringue, apricot pith, and a hint of hazelnut. The terroir of old vines really shows in the finish with an amazing minerality and flinty core, and a very present acidity. Drink with fresh Malpeque oysters, hazelnut crusted halibut, or soft white cheeses.

Winemaker’s Notes
The Chardonnay grapes come from a block in Beamsville Bench with beautiful 35+ year old vines, while the Pinot Noir grapes are from a younger block on the same property.
The base wine was fermented and aged on lees in barrel for 6 months. Made using the traditional method, the second fermentation happened in-bottle followed by aging on lees for 28 months. The 2018 Traditional Method Sparkling Blanc-de-Blanc was disgorged on August 19, 2020 (no dosage added).

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