1999 Methode Champenoise Sparkling Pinot Noir

Wine Statistics

1999 The Vintage

Following the stellar 1998 season, 1999 was yet another fine year for Oregon wines. The growing season began inauspiciously with cool, rainy weather resulting in a late bud break and fruit set. Frost was also a problem for some growers. That weather pattern continued through the early summer, but eventually transitioned into a warm August and an especially dry Fall season in September, October, and early November. This finish to the growing season was a decisive factor in fruit yields and quality.

1999 Methode Champenoise Sparkling Pinot Noir

Employing the Methode Champenoise Sparkling wine process, it is the desire of our winemakers to produce a sparkling wine that exhibits true, full fruit character and is finished in a brut style. Harvested from Herbison Vineyard on October 20, 1999, the Pinot Noir grapes were whole-cluster pressed and allowed to settle for 24 hours. Primary fermentation took place in temperature-controlled stainless steel tanks. After fining and filtering, the base wine was re-inoculated with a second dose of yeast and sugar and immediately bottled on March 16, 2000. The bottles were then laid en tirage for 54 months, during which time secondary fermentation occurred in the bottle, resulting in the famous “bubbles” we enjoy in the finished product. The final step in the process began when the bottles were moved to French riddling racks. After three weeks of daily hand riddling, the wine was disgorged and the final dosage of sugar was added.

This beautiful sparkling wine with its classic Champagne character of delicate, creamy texture and steely finish is a natural with cheesecake, appetizers such as caviar and salmon pâté, or served alone as an aperitif.

back to The Wines