Iron Horse 2010 Sparkling Chinese Cuvee

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Iron Horse 2010 Sparkling Chinese Cuvee

We get the best price and it is 30% off winery price,

order now only 48 bottles available.

Our Impressions:

This wine is made with 69% Pinot Noir and 31% Chardonnay with 4 years on the lees resulting in exciting, crisp wine with aromas of apple tatin, nuts and citrus. On the palate, it is smooth with precise small bubbles exhibiting flavors of mandarin, pink lady apple and raised dough.


Now what does 4 years on the lees mean & what does it do to thewine?


"Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging. Normally the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (bâtonage in French) in order to promote uptake of the lees' flavour.


The lees are an important component in the making of Ripasso where the leftover lees from Amarone are used to impart more flavour and colour to partially aged Valpolicella.


This process adds a distinctive yeasty aroma and taste, a toasty, nutty "hazelnut" quality and additional depth and complexity, especially on the finish.


Chemically this can alter the oak flavour molecules increasing the integration, and making the oak seem less obtrusive to the palate. This is desirable because oak tannins are a polyphenolic acid, and can be harsh. This process can also give an added freshness and creaminess to the wine, and improve color and clarity."


Cheers and Bon Appetit!


PLACE YOUR ORDER NOW: ONLINE,
OR BY CALLING 818.341.1234, OR BY EMAIL


Winery Notes:

"This is a special, limited edition cuvee commemorating the Year of the Monkey.  A portion of the proceeds will benefit the Leakey Foundation, whose research helps ensure a future for endangered primates such as the Golden Snub-Nosed Monkey. Hand harvested in the chilly fog of early morning, our Pinot Noir and Chardonnay grapes are gently pressed as whole clusters yielding base wines of great delicacy. The juice ferments slowly at 62° to 65° f retaining vibrant fruit esters. In blending this wine we chose Pinot Noir and Chardonnay lots that were a bit shy by nose with a touch of ’fruit forwardness’ resulting in a sparkling wine that shows wonderful complexity that is rich, nutty and toasty with a hint of fruit. The dosage for this wine is 12 ml Blanc de Blanc LEX and 12 ml 2014 Rued Clone Chardonnay. Limited production - no discounts."

$44.99
36 bottles in stock
Description

Details

We get the best price and it is 30% off winery price,
order now only 48 bottles available.

Our Impressions:
This wine is made with 69% Pinot Noir and 31% Chardonnay with 4 years on the lees resulting in exciting, crisp wine with aromas of apple tatin, nuts and citrus. On the palate, it is smooth with precise small bubbles exhibiting flavors of mandarin, pink lady apple and raised dough.

Now what does 4 years on the lees mean & what does it do to thewine?

"Lees refers to deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging. Normally the wine is transferred to another container (racking), leaving this sediment behind. Some wines (notably Chardonnay, Champagne and Muscadet) are sometimes aged for a time on the lees (a process known as sur lie), leading to a distinctive yeasty aroma and taste. The lees may be stirred (bâtonage in French) in order to promote uptake of the lees' flavour.

The lees are an important component in the making of Ripasso where the leftover lees from Amarone are used to impart more flavour and colour to partially aged Valpolicella.

This process adds a distinctive yeasty aroma and taste, a toasty, nutty "hazelnut" quality and additional depth and complexity, especially on the finish.

Chemically this can alter the oak flavour molecules increasing the integration, and making the oak seem less obtrusive to the palate. This is desirable because oak tannins are a polyphenolic acid, and can be harsh. This process can also give an added freshness and creaminess to the wine, and improve color and clarity."

Cheers and Bon Appetit!

PLACE YOUR ORDER NOW: ONLINE, OR BY CALLING 818.341.1234, OR BY EMAIL

Winery Notes:
"This is a special, limited edition cuvee commemorating the Year of the Monkey.  A portion of the proceeds will benefit the Leakey Foundation, whose research helps ensure a future for endangered primates such as the Golden Snub-Nosed Monkey. Hand harvested in the chilly fog of early morning, our Pinot Noir and Chardonnay grapes are gently pressed as whole clusters yielding base wines of great delicacy. The juice ferments slowly at 62° to 65° f retaining vibrant fruit esters. In blending this wine we chose Pinot Noir and Chardonnay lots that were a bit shy by nose with a touch of ’fruit forwardness’ resulting in a sparkling wine that shows wonderful complexity that is rich, nutty and toasty with a hint of fruit. The dosage for this wine is 12 ml Blanc de Blanc LEX and 12 ml 2014 Rued Clone Chardonnay. Limited production - no discounts."

Additional Information

Additional Information

RATING No
COLOR & TYPE White
COUNTRIES USA
Region N/A
VINTAGE 2010
VARIETAL N/A
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