Delicately toasty biscuit, apple sauce and vanilla adorn the nose. A multiplex of bubbles treats the mouth to a smooth, creamy sensation.
Flavours offer melba toast, grapefruit, apricot and other stone fruits and a tongue-tip of cranberry. The finish is long and velvetty.
Composed 85% of pinot noir and 15% chardonnay, both Beamsville Bench estate-grown; the grapes averaged 18.8° harvest Brix when handpicked in the fall of 2011. Whole clusters were pressed and the juice fermented in older French oak barrels.
After bottling the wine was transferred to our original subterranean cellar beneath the Moira Vineyard. Bisous was vinified in the Traditional Method and aged in-bottle on the lees for thirty-seven months.
At dégorgement in 2016, alcohol was 12% and residual sugar 5 grams per litre.
Only 300 cases of this were bottled.