Crème brûlée, grilled peach, vanilla blossom, toast, cocoa nib, dried peach.

Grapes are harvested at night to keep the fruit cool and preserve freshness. Harvest begins in early August to retain acidity and capture CHANDON’s signature vibrancy.

State-of-the-art presses lower pressing times, limiting the juice’s contact with the grape skins to avoid bitterness.

After pressing, primary fermentation occurs in stainless steel tanks, with 15% of the- base wines being briefly matured in French oak barrels. Assemblage occurs at the end of the fermentation process, which involves blending multiple Los Carneros vineyard blocks for a complex, consistent style.

The second fermentation then occurs in the bottle and the ageing process begins, during which this wine spent 52 months on the yeast lees. Bottles are then riddled and disgorged. A small amount of dosage liqueur is added, and a cork seals the bottle. After a minimum of 3 months bottle age the wine is ready!

Seafood: Scallops, Baked Oysters, Fish Tacos
Cheese: Queso Fundido, Triple Cream Cheeses.
Vegetables: Roasted Cauliflower, Shaved Fennel Salad, Baked Potato Wedges