Blanc de Blancs Sparkling Wine
89 Rating Wine Enthusiast Best Of Year 2016 Issue
Atwater 2013 Blanc de Blancs Méthode Champenoise Chardonnay (Finger Lakes).
Cutting, fresh apple, lemon and lime reverberate throughout this zesty Chardonnay sparkling wine. The palate is exceptionally fine in texture with a softly mouth-filling mousse. The finish is tinged by a pleasant swathe of green herbs and lime zest. -A.I. December 31, 2016
TECH NOTES:
APPELLATION: Finger Lakes
VINEYARDS: Atwater Estate Vineyards
HARVEST DATE: 9/10/2013 HARVEST BRIX: 18.2˚
GROWING CONDITIONS: The growing season was close to average in number of growing degree days. We avoided any significant spring frost.
Heavy spring rains continued into June, July was hot and humid with temps reaching the triple digits. Through early August, the relatively dry weather had vineyards thriving. An inch of rain on Labor Day turned up the disease pressure in some vineyards but a spectacular September saved us by staying dry and sunny for most of the month.
BLENDING INFORMATION: 100% Chardonnay
ACIDITY: 9.6g/l pH: 3.01 RESIDUAL SUGAR: .2% ALCOHOL: 12%
BOTTLING DATE: 7/11/14 DISGORGING DATE: 12/16/15
DOSAGE DATE: N/A RELEASE DATE: 6/3/16 PRODUCTION: 210 cases
WINEMAKERS NOTES: Hand-harvested, estate grown Chardonnay was 90% whole cluster pressed and 10% skin fermented. The secondary
fermentation was inoculated with DV10 and allowed to mature on yeast lees for 18 months before disgorging contributing to the wine’s delicate,
opulent bubbles. Sample trials done in Dec. 2015 showed the wine to be balanced and refreshing so we opted out of any additional sugar dosage
treatment. The term for this is “Brut Nature” or “Zero Dosage” denoting the very driest style of sparkling wines with less than three grams of residual
sugar per liter of wine.
TASTING NOTES: Huge floral aromas linger with honeysuckle and rose. Layered, bright flavors of peach and kiwi give way to a citrusy finish.
FOOD PAIRINGS: Pan seared scallops with grapes and almonds or arugula salad with goat cheese and prosciutto. In fact, this style is so versatile it pairs with almost any food. Enjoy!