Quick and clean on the nose, scented of fresh white bread, lemon curd, baked apple and almond.
A taste is spry and frothy, flavoured of green apple, baked pear, white grapefruit, orange zest and Melba toast, leaving a yeasty, mineral finish.
Composed 82% of chardonnay and 18% pinot noir; Both varieties were grown on Beamsville Bench estate sites, and hand-harvested at average 17.8° Brix. The grapes were pressed in whole clusters and the juice fermented in older French oak barrels.
Following tirage in July 2014, the wine was transferred to our original subterranean cellar beneath the Moira Vineyard, spending 44 months on the lees. Bisous was vinified in the Traditional Method and disgorged in March 2018.
At dégorgement, alcohol was 12% and residual sugar 4 grams per litre.
Only 220 cases of were bottled.
Everything goes with sparkling!
Try some of these classic suggestions: triple cream, brie-style cheese or sweet bread and mascarpone cheese; butter cream sauce or even buttered popcorn; Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters; Salami, veggies, stuffed mushrooms, egg dishes, foie gras.