|Quantity||Ground to CA|
"The aroma of berries and dried cherry are enhanced by a delicate citrus note, and amazing depth. One of the best sparkling wines I have ever tasted. A bit on the pricey side, but a zero dosage makes it great for those who love bone-dry pink wine." - Exceptional
- Dan Berger, www.vintageexperiences.com
“Clear coral pink color in the glass. Very dry with appealing aromas and flavors of strawberries and cherries with hints of brioche, roasted huts and yeasty lees. This beauty can hold its own with any fine French Rosé Champagne and is beautifully packaged for celebrations. Exceptional.”
- William "Rusty" Gaffney, M.D., www.princeofpinot.com
Our 25th wedding anniversary in 2009 was the excuse for me to create the first Inman Familysparkling wine. Based on the success of our Endless Crush Rosé of Pinot Noir, which I first made in 2004, I thought it would be fun to carry on the rosé tradition and create a Méthode Champenoise version.
I brought our organically farmed Estate fruit up to Rack & Riddle in Hopland, CA to make use of their specialized equipment for sparkling wines. Having attended several seminars on sparkling production, and consulting with friends who have made some renowned sparklers in both France and California, I had very specific ideas on what I wanted to achieve. My goal was a fresh, complex brut with no extra sugar added in the final dosage - a Brut Nature. To achieve this I carefully crafted a Blanc de Noir base wine from the organically farmed OGV Russian River Valley fruit. When the wine was bottled prior to the second fermentation, I added 2% barrel aged 2009 OGV Estate Pinot Noir for added complexity and to tint the wine ever so slightly.
One hundred and thirty-eight cases of this wine were disgorged September 5th 2012. This wine has a luscious mousse and a very fine bead. The colour is the palest of pinks. The nose has all of the hallmarks of Olivet Grange fruit, including hints of fresh citrus, strawberry, tart cherry and brioche, a bright core of acid along with a rich mouthfeel and long finish showing great minerality that leaves a clean, crisp palette impression. I see this not only as an aperitif, but as a serious food wine.
Harold Baer, Harold Baer Wine
(Jan 11, 2013 at 11:32 AM)
Richard Nalley, Forbes Magazine
(Jan 11, 2013 at 12:07 PM)
(Jan 11, 2013 at 12:48 PM)
William Allen, Simple Hedonisms
(Jan 14, 2013 at 11:38 AM)