All of the grapes for this cuvée (blend) were hand-harvested into small quarter-ton bins and placed as whole clusters, without destemming, into special Coquard presses for a gentle pressing cycle. Juice from the various vineyard lots was fermented and kept separately until blending in mid-November. The cuvée was assembled and cold-stabilized to remove excess tartrates and then bottled in the spring. The cuvée included 30% oak-cask aged wines that were carefully selected for this blend.
After the secondary fermentation occurred in the bottle, the wines aged for three more years in their cool cellar. The wines were carefully riddled to remove the yeast sediment. Following disgorging, a dosage liqueur of reserve wine and pure cane sugar was added to the wine. An additional six months of aging on the cork before release ensured a perfect balance of flavors.
J Cuvée 20 Brut gracefully opens up with the crisp, clean allure of crushed hazelnut and ripe apricot aromas. Upon entry, you notice a delicate tickle of fresh mousse on the nose and palate. The acidity adds to the liveliness and the lemon citrus zest leads to lingering flavors of Fuji apples and Bartlett pears. This is the perfect wine to share and pair during holiday gatherings. They suggest serving it with an apricot-glazed country ham, or when seasons change, a spring salad of mixed greens, topped with toasted nuts and drizzled with a light vinaigrette dressing. It’s also great with Kumamoto oysters or a creamy Brie cheese.
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