2003 Estate Bottled Sparkling

Wine Statistics

2003: The Vintage

The year 2003 was marked by an occurrence of late frost throughout the Willamette Valley affecting different vineyards to different degrees. Fortunately, LaVelle Vineyards with its well-drained site was largely unaffected. In turn, there was a period of very warm weather in mid-summer, which accelerated many grape varietals through veraison (skin color change) and final maturation. Some varietals were ready for harvest up to two weeks earlier than normal, allowing us to pick before the cooler and wetter weather of early November.

2003 Estate Bottled Sparkling

Using the traditional Methode Champenoise sparkling wine process, our goal is to produce a sparkling wine that exhibits full fruit character, finished in a brut style. This wine was made from 100% Pinot Noir grapes harvested from LaVelle Vineyards on September 20, 2003. The 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 bottled on September 10, 2004. The bottles were then laid en tirage for 24 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 to determine the final sweetness level.

This beautiful sparkling wine, with its classic Champagne character, is light-bodied with hints of tangerine and delicate tart flavors reminiscent of gooseberries. With its creamy texture and steely finish it is a natural with cheesecake, appetizers such as caviar and salmon pâté, or served alone as an aperitif.

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