Ravines Wine Cellars - Brut Methode Classique Finger Lakes 2017 Vintage 750ml (12.5% ABV)

Ravines Wine Cellars - Brut Methode Classique Finger Lakes 2017 Vintage 750ml (12.5% ABV)

Regular price $60.00
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single vineyard & vintage, 6 years on the lees! This is not merely a passable New World take on Champagne - this is comparable to true grower bottles that cost $100+

Ravines is the culmination of the dreams and passions of Morten Hallgren, a European oenologist/winemaker and his wife Lisa, a patron of the culinary arts. Having long been convinced of the great potential that exists in the Finger Lakes of New York, the Hallgrens decided to purchase a 17-acre parcel of land on a glacier-carved hillside of Seneca Lake in 2000, and never looked back. 

33 year old Chardonnay vines and 32 year old Pinot Noir vines from the Argetsinger vineyard on the south-east side of Seneca Lake. The soil consists of howard gravel over limestone bedrock.

Old vines and limestone soils from the Argetsinger vineyard site form the basis for this methode champenoise sparkling wine from Pinot Noir and Chardonnay. Aged en tirage for six years on the lees allows for nuance, balance and still ripe, fresh fruit with vibrant minerality. Delicate bubbles, crisp, dry baking spices and a saline note produces a very complex sparkler with depth and staying power. 

94 pts Wine Enthusiast

an opulent and complex bottling. A honeyed, grilled apple and pear note is brocaded with almond oil and toast. Theres exceptional concentration and acidity here, particularly for its age. A lovely texture is seamlessly integrated with tart apple-y acidity and gentle fizz. Pair with honey-drizzled goat cheese and a fruit platter. Editors, Choice. "

region: Finger Lakes, NY, USA

varietal: 46% Chardonnay & 54% Pinot Noir

style: sparkling (traditional method)

farming/cellar: practicing organic, hand picked, After a long, gentle, whole cluster press cycle, the juice underwent its first fermentation in stainless steel tanks. After being bottled in the spring of 2018, it completed the second fermentation by late summer. Long lees aging (60 months) took place to improve foam structure and fine bubbles. Hand riddled and disgorged, with a 3g dosage 

pairing: fried chicken,