WINE MAKING
The Riesling grapes were hand-picked on September 30, 2019 (67%) and September 15, 2020 (33%) from our Thirty Bench vineyard to produce the fifth Traditional Method Sparkling Riesling for Thirty Bench. The base wine was fermented using DV10 yeast and aged on lees before tirage, which took place March 2021. Our winemaker then tasted the wine monthly to determine when to disgorge the wine, wanting some complexity from bottle aging, but also retaining some of the Riesling fruit character on the nose and palate (versus the toasty / brioche notes obtained by longer lees aging). The wine was ultimately aged in bottle, sur lie, for 14 months before being disgorged (disgorged May 6, 2022). The decision on the dosage came after attending many sparkling wine symposiums. It was decided to choose a wine that had aged in the same condition as the wine that was aging in bottle on lees. We debottled numerous bottles after secondary fermentation was complete, added some sugar, filtered the wine and then used it as the dosage (added at the exact amount to create a perfectly balanced wine).

FLAVOUR PROFILE
Tiny, delicate bubbles slowly rise to the surface through a clear backdrop. The bubbles exploding at the surface release the wonderful aromas of green apple, citrus, honeydew melon, and white peach, with a touch of yeast and fresh bread. Subtle flavours of apple and white currant dance on the palate, while the expanding mousse cleanses and refreshes. The texture and mouthfeel build as you allow the wine to warm on the palate, then the finish intensifies bringing on flavours of gooseberry, citrus, and green apple, with notes of fresh bread which linger and excite.

SERVING SUGGESTIONS
Serve chilled at 8 to 10˚C. Serve with sushi; steamed mussels in a cream sauce; roasted chicken; breaded fresh-water fish; lightly seasoned appetizers; shellfish; creamy Brie and Camembert cheeses; cheese fondue.