Domaine Ste. Michelle Brut Sparkling Wine

Description

Chardonnay Grape Variety

This white varietal is grown many places throughout the world, but is most largely concentrated in France and the United States. Chardonnay is the world’s most planted white wine grape. Flavors of apple, pineapple, butter, nut and pear.

Pinot Noir Grape Variety

Originally found in Burgundy, this red wine grape is now grown in several countries, with its highest volumes in France and the United States. Flavors of cranberry, cherry, raspberry, clove and mushroom.

Chateau Ste. Michelle Winery

Founded in 1934, Chateau Ste. Michelle pioneered vinifera grape growing in Washington state and has been producing class European varietal wines under the Chateau Ste. Michelle label since 1967.

Columbia Valley

Columbia Valley vineyards sit at a northerly latitude, similar to France’s renowned Champagne district, giving the region two additional hours of sunlight during the peak of the growing season.
The ample sunshine and cool evenings create ideal conditions in developing superior flavor and crisp acids.

What is the difference between sparkling wine and Champagne?

Champagne is a type of sparkling wine made of 3 very specific grapes; Chardonnay, Pinot Noir & Pinot Meunier. A sparkling wine can only be called Champagne if it comes from the region of Champagne, France. All Champagne is sparkling wine, but not all sparkling wine is Champagne. Champagne is the name of a place in northern France.

Thus tradition dictates that only sparkling wines made from grapes grown and produced in the Champagne region of France can be called “Champagne.” The wine industry is rich in tradition, and the reason it’s important to respect this historical distinction.

Méthode Champenoise, what is it?

Pronounced may-tud sham-pen-whaz it is the traditional way to make Champagne and sparkling wine. A sign of quality and a nod to tradition, it requires the secondary fermentation to be in the bottle rather than a tank. This fermentation can last anywhere from several months to 6 years.

To get the secondary fermentation going, the dosage – a mixture of sugar and yeast- is added to the still wine. Once bottled and capped, it rests in the cellar. The resulting carbon dioxide stays in the bottle, giving the wine those bubbles we adore.

It is at the end of this process that the cap is removed and replaced with the familiar cork and wire cage.