This is the first sparkling wine made at Tinhorn Creek; and it is made in the ancient manner. The Pinot Noir grapes were whole-cluster pressed and the juice was racked into neutral French oak barrels, to ferment with natural yeast. It was racked into stainless steel while it was still fermenting. The juice was cooled so that it could racked off the solids. Then, with two brix of sugar left, it was bottled and finished fermentation in bottle. The remaining lees give the wine a cloudy appearance and bready aromas and flavours, along with flavours of citrus and peach...
August 2018