Harvest
The 2008
harvest is most memorable for three things. First, we had
significant frosts in the early spring when the vines begin their
growing cycle. This frost had the effect of very efficiently
thinning the crop on many of our vineyards. Finally, when the
lighter than normal harvest came arrived in early fall, we clearly
noted a vibrant intensity to the wines. It seems as if Mother
Nature, having given us a lighter crop, decided to put all her
energy into what was there.
Winemaker
Notes
The 2008
Champagne Masters Reserve Blanc de Noirs was made from a blend of
Pinot Noir and Sangiovese grapes. 50% of the blend is Pinot
Noir from the fog cooled hills and valleys of the Russian River
Valley. The cool evenings and foggy mornings allow this delicate
variety to mature slowly and develop the maximum
flavor.
The
Sangiovese was grown in slightly warmer vineyards, where this
variety can showcase its bright fruit character. Both the
Sangiovese and Pinot Noir grapes were hand harvested at about 20
Brix.
In addition
to the Pinot Noir and Sangiovese, we blended in a small amount of
Zinfandel for a peppery aroma and an even smaller volume of Syrah
for a slight earthiness.
Winemaking
All of the
grapes used for the 2008 Champagne Masters Reserve Blanc de Noirs
were pressed using the traditional technique of whole cluster
pressing. This method yields fewer gallons of juice per ton of
grapes than normal crushing methods. However, the juice quality is
far superior, particularly for a delicate cuvee, such as this Blanc
de Noirs.
After
pressing and the first or 'primary' fermentation, the cuvee is aged
approximately 9 months in stainless steel tanks before bottling for
the second Methode Champenoise fermentation. This second
fermentation, lasting approximately 30 months, in the bottle
produces the carbon dioxide bubbles.
Food
Pairing
The 2008
Champagne Masters Reserve Bland de Noirs is very dry with a
pleasant balance between crisp red fruit and spicy flavors. Try it
with a variety of shellfish, sushi or salads featuring fresh or
dried fruits.
Wine
Profile
Harvested:
August & September 2008
Sugar Level:
20.2 Brix
Wine
Information
Appellation:
California (50% RRV)
Fermentation: 100% SS
Composition:
50% Pinot Noir, 40% Sangiovese, 7% Zinfandel, 3% Syrah
Acid/pH: 7.7
g/l 3.25
Alcohol:
11.2
Aging: 30
months
Dosage:
0.75%
Production:
1072 cases
©2013
F. Korbel & Bros., Guerneville, Sonoma County, CA. Producers of fine California
méthode champenoise champagnes for 130 years. KORBEL is a registered trademark.