The Chardonnay and Pinot Noir in this wine are grown at our Yountville property, just next to the winery and tasting room. We look forward to each release of our Vintage wines which tell the story of that particular growing year and vineyard. Baked apple and brioche notes are complemented by undercurrents of candied ginger and plum. One of our most versatile food wines.
This wine was featured in a virtual tasting with our Director of Winemaking:
Complex and rich nose of marzipan, fig, and cocoa. The layered palate shows fig, plum, and candied ginger, with subtle bread and yeast notes. Powerfully structured with great complexity and a bright finish.
After gentle pressing, primary fermentation takes place in stainless steel, followed by 100% malolactic fermentation. Secondary fermentation takes place in the bottle via the Méthode Traditionelle .
A true jack of all trades, pair Yountville Brut with wild mushroom and gruyere tart, roasted halibut with herb sauce, or tempura vegetables.