Behind the gold label is one of Canada’s most elegant, consistent sparkling wines. A blend of Pinot Noir, Chardonnay, and a small quantity of Pinot Gris, the fruit is hand-harvested from Blue Mountain’s estate vineyard in the Okanagan Valley. After whole-cluster pressing, the juice was fermented by varietal, then blended and bottled. The wine is made in the traditional method: secondary fermentation takes place in-bottle, as they do in Champagne, not in a tank which is the method for making Prosecco and many inexpensive sparklers. Following the second fermentation, the wine aged on fine lees in-bottle for two years. It spent another nine months in bottle after disgorging.
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The Brut has a fine mousse, with lemon curd and toast on the nose and palate and a crisp citrusy finish. It pairs beautifully with seafood.