Our Brut Sparkling wine is made in the traditional method, or Méthode Traditionnelle as it is in Champagne.
The blend of Pinot Noir, Chardonnay and Pinot Gris is fermented with yeast in the bottle to create the bubbles. Over the aging process the bottle is riddled (rotated) through a series of positions until it eventually ends up top down, or sur pointe, as they say in France.
The yeast ends up settling in the neck of the bottle where it is then disgorged; the removal of the yeast plug. The wine is topped up with a dosage, which can be anything from wine, to sugar water, and is then corked and ready to sell.
The entire process typically takes 3+ years from start to market. If you're keen on understanding more about the process Ian gives a detailed explanation in the video above produced by our friend Chris Stenberg at Vine & Beach.
Ian Mavety gives some insight into the Gamay Noir varietal, and in particular the 2011 vintage at Blue Mountain Winery. Typically Gamay can be a lighter red wine crafted in the Beaujolais style, but can also be a slightly heavier wine like a Beaujolais Cru, as the 2011 vintage at Blue Mountain is.
Chardonnay is a wine that many people either love or hate, perhaps due to the wide range of styles on the market. Our winemaker Matt Mavety explains some of the choices involved in making Chardonnay, his own personal philosophy on the varietal, and some technical aspects involved in cultivating a nice Chardonnay wine. As always, at Blue Mountain viticulture is paramount to creating the best possible bottle of wine.
You can check out the latest Blue Mountain Chardonnay vintage here, or stop by the winery for a tasting!