<H1>2005 Wölffer Estate Sparkling Brut, Blanc de Blanc (750 ml) -- Wolffer Estate Vineyard Shopping Cart</H1>
<B>$35.00</B>
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<div><strong>Region</strong> </div>
<div>Long Island, New York. Produced and bottled in Sagaponack, New York. Under Winemaker/Technical Director Roman Roth's meticulous care, Wölffer Estate Vineyard encompasses 55 acres and practices sustainable agriculture. Similar in many respects to conditions in Bordeaux, the local Bridgehampton loam soil, combined with the breeze from the Atlantic, only 2.6 miles away, provides the perfect conditions to achieve the ripeness and acidity necessary for producing Wölffer's signature style: European elegance combined with the typicity of their Long Island terroir. </div>
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<div><strong>Grapes </strong></div>
<div>100% Chardonnay from our oldest vineyard block, planted in 1988. </div>
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<div><strong>Style/Taste</strong> </div>
<div>Light golden in color, with fireworks of fine strings of tiny bubbles. Aromas of classic toastiness and elegant ripe fruit, almost honey-like, fill the nose, with a tease of fresh apples and limes. The mouth-feel is crisp, yet lush, with great layers and satisfying minerality. The finish is endless with an amazing playfulness between the lush fruit, bright acidity, beautiful lees and toast. This is a classic Methode Champenoise sparkling wine that perfectly captures and highlights the great qualities of ripeness with vibrant acidity found in our vineyards in the Hamptons. </div>
<div>- Roman Roth, Winemaker/Technical Director </div>
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<div><strong>Harvest </strong></div>
<div>2005 was a perfect growing season with an abundance of sun, pushing ripeness and flavors to great heights. </div>
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<div><strong>Technical Data</strong> </div>
<div>The grapes were carefully hand picked from the special lot designated for this sparkling on September 22nd. Handling and pressing of the grapes was done as gently as possible. The juice was cold-settled (40°Fahrenheit), followed by a slow fermentation that was achieved by keeping the juice at very cool temperatures (60° Fahrenheit) in stainless steel tanks. Malolactic fermentation was strictly avoided to keep the lively acidity and pure fruit. The wine was aged for 5 months prior to clarification and filtration. It was bottled on March 7th, 2006 and went through its second fermentation (Methode Champenoise). After 28 months of aging in the dark cuvee room, it was hand-riddled and disgorged with a dosage of 7 grams per Liter (brut). 487 cases were produced. </div>
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<div><strong>Analyses </strong></div>
<div>Alcohol 12.4% by Volume </div>
<div>Brix 19.5 </div>
<div>Titratable acidity 9.9 g/L </div>
<div>PH 3.08 </div>
<div>R.S. 7 g/L </div>
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<div><strong>Serving</strong> </div>
<div>This sparkling wine is an excellent accompaniment to food, matching well with any type of chilled shellfish, especially oysters. It also refreshes the palette between spoonfuls of seafood bisque or other cream-based soups. Let's not forget - it is the perfect toast for your special occasions!</div>
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Wolffer Estate Vineyard . 139 Sagg Road, PO Box 9002 . Sagaponack, NY 11962 . Phone 631-537-5106 . Fax 631-537-5107
