93 points, Rick Vansickle, Wines in Niagara 92 points, Michelle Bouffard, WineAlign 91 points, Michael Godel, WineAlign see more below...
Crisp scents of apple, lemon, honey and 'frash', fresh, crusty bakery bread. The texture is clean, rich and finely moussant. Flavours imply green apple, citrus and seared caramel.
Composed 59% of chardonnay and 41% pinot noir; Both varieties were grown on Beamsville Bench estate sites, and hand-harvested at average 18.4° Brix.
After the grapes were whole-cluster pressed, the chardonnay and pinot noir juices fermented separately in older French oak barrels. Bisous was vinified in the Traditional Method.
Tirage followed almost a year in barrel. Once bottled, the wine was transferred to our original cellar beneath the Moira Vineyard to undergo secondary fermentation and age on the lees for 36 months.
At dégorgement, alcohol was 12% and residual sugar 4 grams per litre.
Dry: 4 g/L residual sugar
Vegan friendly. Certified Sustainable.
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.
93 points, Rick Vansickle, Wines in Niagara 92 points, Michelle Bouffard, WineAlign 91 points, Michael Godel, WineAlign 91 points, Tony Aspler 91 points, Janet Dorozynski,WineAlign 90 points, David Lawrason, WineAlign 90 points, John Szabo, WineAlign 90 points, Sara D’Amato, WineAlign 90 points, Vic Harradine, Winecurrent