Tasting Notes For J Vineyards California Cuvee
Grapes for the California Cuvée were primarily hand-harvested into small half-ton bins and placed as whole clusters, without destemming, into our presses for a gentle, low-pressure pressing to minimize the breakdown of grape skins and seeds. Each vineyard lot was fermented and kept separate until blending. Ultimately, our Cuvée was assembled and cold-stabilized to remove excess tartrates and then bottled in march of 2016.
As is customary for traditional method sparkling wine production, the secondary fermentation occurred in the bottle. The wine was aged on the yeast in our cool cellars for a minimum of 24 months, developing deeper complexity as it aged. A dosage of aged reserve wine and cane sugar was added to further complexity. The California Cuvée was then aged for at least an additional four months on the cork before release.
The release of our vibrant and approachable California Cuvée opens with a pop of tart pineapple and orange blossom on the wonderfully aromatic nose. The palate is lively and rich with layered notes of Asian pear and honeysuckle, overlaying hints of fresh mandarin peel and marzipan before a zesty, focused finish.
