2017 Blanc de Noirs
Jespersen Ranch
Jespersen Ranch’s ocean proximity and cool climate make it an ideal site to farm sparkling wine grapes. In 2017 we selected Pinot Noir clones with large berries and light color to hand-harvest for a Blanc de Noirs wine. After gently whole-cluster pressing the Pinot Noir, primary fermentation occurred in a combination of native fermented neutral barrels and a stainless steel tank inoculated with a special Sparkling wine yeast.
In June of 2018, we bottled the wine with a mixture of yeast and sugar for its second fermentation, where bubbles and more complex flavors develop. The bottles then aged for 36 months before being hand-riddled and disgorged in July of 2021. The extended tirage aging created a beautifully creamy palate, with toasty brioche flavors that contrast the mineral, tangerine and lime notes. The small amount of residual sugar perfectly balances the high natural acidity and makes it a perfect partner for food.