Category Archives: Bubbly Club

November Bubbly Club Iowa

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Bubbly Wine ClubCalvet-Grand-Brut-bottleCalvet
Crémant de Bordeaux
Brut
Bordeaux, France

BUBBLY WINE STYLE

Beautiful golden yellow in color with very fine and persistent bubbles, this sparkling wine has an expressive nose of yellow fruit and brioche with a fresh and balanced palate.

Varietal: 70% Sémillon, 30% Cabernet Franc
Appellation: Crémant de Bordeaux (Appellation d’Origine Protégée), France
Serving Temperature: 46.4ºF – 50ºF
Serving Recommendation: To be enjoyed on its own or with dessert

WINEMAKING:
The grapes are manually harvested in small boxes, pressed and settled. The vinification follows the traditional method: first the juice is fermented at a low temperature to preserve the freshness of the bubbles. Then, when the wine is bottled, the second fermentation begins and lasts 9 months; this step transforms wine into sparkling wine.

ABOUT CRÉMANT DE BORDEAUX: Crémant de Bordeaux became an official appellation in 1990 (similar to the Champagne region).  Crémant is french for “creamy” and Crémant de Bordeaux is the name of all sparkling wines produced in the Bordeaux region using the methode traditionelle.  The appellation encompasses over 500 vineyards and all grapes must be hand picked and aged for a minimum of 12 months to be categorized as a Crémant de Bordeaux.  

Calvet-Rose-Brut-bottleCalvet
Crémant de Bordeaux
Brut Rosé
Bordeaux, France

BUBBLY WINE STYLE

Intense rose color with very fine persistent bubbles. This is a fine and fruity sparkling wine. The nose is very fine and pleasant with red-fruit notes, while the palate is highly aromatic, with a long and complex finish.

Varietal: 100% Cabernet Franc
Appellation: Crémant de Bordeaux (Appellation d’Origine Protégée), France
Serving Temperature: 50ºF
Serving Recommendation: Perfect as an aperitif. Its fruity notes will also complement delicate tarts and fruit cocktails.
Awards: Silver – Meilleur Effervescent du Monde 2013

WINEMAKING:
The grapes are manually harvested in small boxes, pressed and settled. The vinification follows the traditional method: first the juice is fermented at a low temperature to preserve the freshness of the bubbles. Then, when the wine is bottled, the second fermentation begins and lasts 9 months; this step transforms wine into sparkling wine.

ABOUT CALVET WINES:
Calvet Wines, with a history dating back to 1818, is a prestigious French winery. They have been crafting exceptional wines for generations, focusing on the unique terroirs of Bordeaux and the expertise of their winemakers. Calvet is celebrated for its commitment to quality and is recognized as a symbol of excellence in French winemaking. Learn more here. 

Photos and Information © Calvet – All Rights Reserved

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October Bubbly Club Iowa

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Bubbly Wine ClubSchlossgut-Diel-Bottle-ImageSchlossgut Diel
Pinot de Diel Brut
Nahe, Germany

BUBBLY WINE STYLE

This wine is lively, stimulating and rich. It’s the “Ouverture” of their sparkling wine range. It impresses with a playful scent of mint and lime zest with an elegant body and fine perlage. It is pure drinking pleasure and completes the existing “Collection den Diel” almost perfectly.

Varietal: Pinot Noir, Pinot Blanc, Pinot Gris, and Riesling (co-planted and co-fermented)
Analysis: 12% alcohol / volume
Region: Nahe, Germany
Vineyard: Various estate sites
Soil Type: Slate and Quartzite
Production: Gentle whole grape pressing, fermentation and storage in stainless steel tanks, classic bottle fermentation and long aging on the lees.
Drinking Maturity: 1-10 years after disgorgement
Serving Temperature: 46.4ºF – 50ºF

WINEMAKING NOTES:
“The new member of the Collection de Diel is made from white and Pinot Noir grapes, aged in stainless steel tanks and bottled in classic champagne bottles. It is a bottle fermentation par excellence, like all Diel sparkling wines, and sits on the yeast for around 1.5 to 2 years. That’s what makes it so tingling, light as a feather and exhilarating. Let yourself be surprised and, above all, seduced. By the way, it will celebrate its world premiere at our Summer Garden Festival 2022!” – Diel

ABOUT SCHLOSSGUT DIEL WINERY:
Now in their seventh generation of winemaking, Schlossgut Diel is a winery in the Nahe region of Germany, known for their award-winning sparkling wines – considered one of the best in Germany. They live for their wine, taking craftsmanship, precision, joy of discovery and enjoyment in harmony with family and tradition. Caroline Diel is the seventh generation winemaker and first woman at the venerable Schlossgut, having assumed the reigns together with her husband Sylvian Taurisson-Diel in 2019. Learn more here. 

 

Photos and Information © Schlossgut Diel – All Rights Reserved

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September Bubbly Club Iowa

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Bubbly Wine Clubdautel-pinot-sektDautel
Pinot Sekt Brut Nature
Württemberg, Germany

BUBBLY WINE STYLE

“Recently disgorged, Chris Dautel’s Pinot Brut Nature shows a clear, delicate and vinous Pinot bouquet with cherry, red apple, brioche and iodine notes. Round and remarkably delicate on the palate, this is an intense, elegant, finessed, well-structured and medium-bodied sparkling wine with fine and refreshing grip of polyphenols.” – Wine Advocate; June 30th, 2020. Tasted from lot L01-22 in April 2022.

Varietal: Pinot Noir
Analysis: 12% alcohol / volume
Region: Württemberg, Germany
Vineyard: Multiple Vineyards
Soil Type: Mostly limestone with sandstone and clay inclusions
Fermentation/Elevage: Fermented in 300 liter oak barrels
En Tirage Aging: 24 months
Farming Practice: Practicing Organic
Critical Acclaim: Wine Advocate – 92 points; James Suckling – 92 Points

DAUTEL WINERY:
Since 1510, there has been a long tradition of winemaking in the region. Situated in the heart of Württemberg, Dautel produces wine in and around Bönnigheim and alot has changed in the course of 500 years.  After Ernest Dautel graduated from Geisenheim University, he left the local cooperative.  This was quite an affront as his father had been the founding member, but Ernst Dautel realized the enormous potential of his vineyards and wanted to produce great wines equal to those he had tasted during his travels in Italy and France.

In 1985 Ernest started maturing his best red wines in barrique barrels. He produced blended wines, as well as single-varietal wines and fought for the permission to plant Chardonnay vines. Admitted as a member of VDP, the Association of German Quality Wine Estates in 1999, Ernest Dautel’s accomplishments gained wide recognition and awards.  Today, the Dantel family continues their pursuit of excellence and focus on quality-oriented work in the vineyards and organic cultivation.  Greening soil between vine rows and using beneficial species increases the biodiversity of the vineyards and stabilizes the ecological system. All vineyards are harvested by hand, critically selecting the best grapes. This results in several rounds of harvesting in each vineyard, yielding top-quality wines. Winemaker, Christian Dautel prefers using slightly larger oak barrels than usual, with the goal of producing elegant and complex wine. Learn more >

Dautel Winery, Christian Dautel
Michaelsbert Appellation
Christian Dautel

Photos and Information © Dautel, Skurnik and Wine Advocate – All Rights Reserved

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August Bubbly Club Iowa

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Bubbly Wine ClubBroken_Earth_Sparkling_Albarino_bottleBroken Earth Winery
Sotto Voce
Sparkling Albariño
Paso Robles, California

BUBBLY WINE STYLE

The base wine is the same as their 2018 Limited Release Albariño. The vines are quite old (20+ years) on a quad trellising system that can be susceptible to sunburn, so the harvest date needs to be very specific. The handpicked grapes were in excellent condition, with the ripeness at 21.6 Brix. 

Varietal: Albariño
Analysis: 13.3% alcohol / volume
pH: 3.27
Total Acidity: 6.4
Residual Sugar: 7.5 g/L
Harvest Date: September 2018
Bottling Date: July 2020

WINEMAKING NOTES:
California Certified Sustainable logo“Processed first thing in the morning through the new Diemme Velvet 80 Press, which ensures that little to no oxygen comes in contact with the juice, resulting in brighter, fresher product. The free run juice was separated from the pressings to allow the more elegant characters to prevail. Ferment was complete on 10/19/18, lasting 34 days. The fermented wine was then cold stabilized and heat stabilized.

Most of the base wine was then bottled for limited release while the rest was put through Méthode Champenoise. This is the process used to create the famous wines of the Champagne region in France. A ‘base’ wine is created prior to being transferred to the bottles where the secondary fermentation occurs. Sugar and specialized yeast are then added, the bottle is capped (crown seal) and fermentation occurs, whereby generating more alcohol but more importantly CO2. The wine is then topped to the required level with the liqueur d’expedition before the cork is inserted and the wire hood attached.” – Winemaker, Chris Cameron

Broken_Earth_Verdello_bottlesBroken Earth Winery
Sotto Voce
Sparkling Verdelho
Paso Robles, California

BUBBLY WINE STYLE

The base wine was produced from the same grapes as their 2018 Limited Release Verdelho. The fruit was handpicked to ensure it retains freshness (no split berries). Processed first thing in the morning through the new Diemme Velvet 80 Press, utilizing the N2 inert gas system. This ensures that little to no oxygen comes in contact with the juice, resulting in brighter, fresher product. Hard pressings were included with the free run to add textural depth.

Varietal: Verdelho
Analysis: 13.2% alcohol / volume
pH: 3.12
Total Acidity: 7.4
Residual Sugar: 6.1 g/L
Harvest Date: September 2018
Bottling Date: July 2020

WINEMAKING NOTES:
California Certified Sustainable logo“Ferment was complete on 10/19/18, lasting 35 days. Post ferment, the wine was left on gross lees for 26 days prior to the addition of a tiny amount of sulfur dioxide. Storage was at 58°F in closed stainless steel.The fermented wine was then cold stabilized and heat stabilized.

Most of the base wine was then bottled for limited release while the rest was put through Méthode Champenoise. This is the process used to create the famous wines of the Champagne region in France. A ‘base’ wine is created prior to being transferred to the bottles where the secondary fermentation occurs. Sugar and specialized yeast are then added, the bottle is capped (crown seal) and fermentation occurs, whereby generating more alcohol but more importantly CO2. The wine is then topped to the required level with the liqueur d’expedition before the cork is inserted and the wire hood attached.” – Winemaker, Chris Cameron

ABOUT BROKEN EARTH:
Celebrating 50 Years: In 1973, Wayne Rodgers (Mash), James Caan (Godfather), Peter Faulk (Columbo), Jack Webb (Dragnet) and local visionary Herman Schwartz established the first large scale vineyard on the Central Coast, planting 520 acres. They anticipated the growth of Paso Robles to be another 2,000 acres with 10-15 wineries over the long-term. Paso Robles now stands around 70,000 acres under vine and over 300 wineries. 

Continental Vineyard was a grower for many Napa wineries in the early 70’s and 80’s. Winemakers from all over the world would travel to this vineyard to see what Paso Robles was capable of growing.  They continue this tradition today, establishing many new varieties that have never been planted in the US, and have 34 of the 72 varieties grown in the region. 

Broken Earth, as a brand, was born from the heritage of the vineyard property originally named “Rancho Tierra Rejada”, meaning “land of worked or farmed earth”. For generations, farmers have cultivated and ‘broken’ the soil in the region with care and respect. Their goal is to respect the land and its treasures. Broken Earth winery encompasses a philosophy to provide wine that reflects the personality of where it is sustainably grown and the personality of its talented craftsmen, the winemaker and crew. Learn more about the winery here.

Photos and Information © Broken Earth – All Rights Reserved

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July Bubbly Club Iowa

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Bubbly Wine ClubMumm-Napa-Cuvee-bottleMumm Napa
Cuvée M
Napa Valley, California

BUBBLY WINE STYLE

A slightly sweet sparkling wine, Cuvée M appeals to sparkling wine aficionados with a bit of a sweet tooth. This soft, elegant wine that showcases powerful, ripe fruit flavors of Napa Valley. Cuvée M highlights a graceful stream of fine bubbles and a lovely peach-rose hue. It has fresh white and yellow stone fruit aromas, complemented by notes of wild strawberry, fresh baked bread, vanilla and honey. Layers of ripe peach with subtle hints of mandarin orange combine with crisp citrus tones, leading to a long, satisfying finish. The complex bouquet works seamlessly for champagne cocktails, paired with hors d’oeuvres, spicy entrées and creamy desserts.

Varietal: 45% Chardonnay, 45% Pinot Noir, 10% Pinot Gris/Pinot Meunier
Analysis: 12.5% alcohol / volume
Style: Sec
Residual Sugar (Dosage): 3.00%
TA: 6.7 g/L
pH: 3.01
Time en Tirage: 16 months
Aging Potential: Drink now
Critical Acclaim: 91 Points – Wine Enthusiast

Method:
The Cuvée M grapes are harvested during the crisp morning hours to ensure they arrive at the winery in pristine condition. Fermentation is conducted at cool temperatures, mainly in stainless steel tanks to preserve freshness and fruit intensity. A few selected lots are aged in French oak barrels to add depth, complexity and spiciness to the final blend. After initial fermentation, the art of the blending begins. The winemakers find the perfect blend of wines to create their taste and style. Then the finished blend is bottled for the second fermentation. An average of 16 months yeast aging adds complexity, contributing subtle bread dough flavors and layers of creaminess. Disgorged as a Sec style (3.00% RS), Cuvée M’s final dosage is designed to highlight the beautiful, ripe stone fruit characters of the blend.

Photos and Information © Mumm Napa – All Rights Reserved

Mumm-Napa-brut-rose-bottleMumm Napa
Brut Rosé
Napa Valley, California

BUBBLY WINE STYLE

The Mumm Napa signature Rosé has an eye-catching, beautiful pink coral color with vivid aromas of black cherries, red berries and citrus. The palate showcases soft, red fruit flavors that are rich and mouth-filling, yet retain the elegant character that is Mumm Napa’s trademark. This wildly versatile and food friendly wine (from salmon and sushi to duck), it’s the perfect fit for date night or a girls night out.

Varietal: 69% Pinot Noir, 29% Chardonnay, 2% Pinot Meunier
Analysis: 12.5% alcohol / volume
Style: Brut
Residual Sugar (Dosage): 1.08%
TA: 6.8 g/L
pH: 3.05
Time en Tirage: 16 months
Aging Potential: Drink now
Critical Acclaim: 92 Points – Wine Enthusiast

Method:
Brut Rosé grapes are harvested during the cool morning hours to ensure they arrive at the winery in pristine condition. Fermentation is conducted at cool temperatures in stainless steel tanks to preserve freshness and fruit intensity. A small amount of red Pinot Noir is added to the blend before bottling to create the beautiful pink coral color. An average of 16 months yeast aging adds complexity, contributing subtle bread dough flavors and layers of creaminess. The wine is then disgorged and a dosage added back to balance the wine’s acidity.

About Mumm Napa:
The Mumm Napa roots can be traced back to GH Mumm, the leading international champagne brand in France. Established in California in the late 1970s, Mumm Napa follows traditional wine making techniques of its French heritage to create the finest, hand-crafted sparkling wines. Their dedication to quality has been rewarded with accolades and awards over the decades. Learn more about the winery’s history and vineyards here.

Photos and Information © Mumm Napa – All Rights Reserved

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June Bubbly Club Iowa

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Bubbly Wine ClubAvissi
Prosecco DOC
Prosecco, Italy

BUBBLY WINE STYLE

Just as Champagne is synonymous with the sparkling wine region of Champagne, France, Italy’s famous sparkling wine region is the Prosecco DOC zone located in Veneto, Italy.  At the center of it all is a lovely grape called Glera, previously known as Prosecco (renamed in 2009) and an equally lovely village called Prosecco. Prosecco sparkling wines are made in the Charmat method, a lighter style with more delicate bubbles than its French counterpart in Champagne.

Avissi is clean and bright, a crisp sparkler with soft, elegant bubbles that flutter in the glass, giving a lovely effervescence to each sip. A beautiful balance of heady floral notes and luscious fruit makes it imminently approachable. That’s why we love it with take-out after work, all dressed up on a Saturday night, or brunch on Sunday.

Analysis: 11% alcohol / volume
Varietal: 100% Glera (Prosecco)
Residual Sugar: 14.8 g/L
TA: 5.8 g/L
Appellation: Prosecco DOC, Veneto, Italy
Critical Acclaim: 92 Points – Tasting Panel Magazine

About Avissi Winery:
Located in a scenic village in northern Italy where Prosecco has flourished for hundreds of years, Avissi celebrates traditions, while bringing a new light to them. Grapes for Avissi are selected from small parcels of Glera vines grown throughout the Prosecco DOC. These vineyard blocks are faithfully tended to by families of winegrowers, who have farmed the vineyards for many generations. Avissi wines are crafted in small batches using concrete fermentation tanks, elevating the quality of the wine – a nuance you’ll be able to taste in the glass. Learn more about the Avissi winery here. 

Photos and Information © Avissi Wines – All Rights Reserved

La Gioiosa Et Amorosa
Prosecco Rosé
Millesimato DOC
Veneto, Italy

BUBBLY WINE STYLE

The nose is subtle and fresh, offering hints of small red fruits. Notes of rose and pomegranate complete this elegant and intense aromatic profile. On the palate, it is silky and full, presenting a very pleasant balance between the fruity and floral notes.

Analysis: 11% alcohol / volume
Varietal: Glera & Pinot Nero (Prosecco & Pinot Noir)
Sugar Content: 12 g/L
Region: Valdobbiadene, Veneto, Italy
Production Area: Vineyards in northeastern Italy (Veneto and Friuli-Venezia Giulia) with alluvial soils rich in marl (carbonate minerals, clays, and silt).
Harvest: Pinot Nero grapes are picked in late August and the Glera grapes in mid-September.
Aging: Cold storage of the must in stainless steel tanks.
Food Pairings: Excellent as an aperitif. Ideal with finger foods and Mediterranean first courses.
Serving Temperature: 46.4ºF
Critical Acclaim: 90pts James Suckling, 2020

WINEMAKING:
Whole white clusters are soft-pressed in a bladder press. After an initial racking, the resulting must is transferred to temperature-controlled tanks where it remains until it is used for the production of the sparkling wine. After pressing, the red grapes are transferred into tanks and undergo gentle maceration for color and tannin extraction. Fermentation is carried out at 71.6ºF-73.4ºF to preserve the wine’s aromas.

SECOND FERMENTATION:
The white must and a small amount of the red must are blended together. Next, selected yeast is added to the resulting cuvée in vats where fermentation takes place at 59ºF-60.8ºF to enhance the fruits natural aromas. When the desired alcohol level and amount of residual sugar is obtained, fermentation is arrested by means of temperature control. After being aged for at least two months on its lees, the sparkling wine is ready for bottling.

La Gioiosa Et Amorosa
Prosecco Brut
Treviso DOC
Veneto, Italy

BUBBLY WINE STYLE

Very pale straw yellow in color with a fine, persistent perlage. The aroma is fruity and flowery with hints of ripe golden apple and small mountain flowers. The dry, fresh and flavorsome sensation on the palate is followed by a fruity and harmonious aftertaste.

Analysis: 11% alcohol / volume
Varietal: 100% Glera (Prosecco)
Sugar Content: 14 g/L
Region: Veneto, Italy
Production Area: Extends in the province of Treviso in the DOC area of Prosecco – including the hills of morainic origin, over the plain with medium textured soils of alluvial origin.
Training Method: Single espalier, double canopy and radiating systems
Aging: Stainless steel tanks
Food Pairings: Excellent as an aperitif to accompany savories; or ideal with steamed shellfish.
Serving Temperature: 42.8ºF-46.4ºF
Critical Acclaim: 93pts Bevtest 2021

VINIFICATION:
The grapes are harvested and pressed before the must is transferred to a temperature-controlled tank and chilled to slightly above freezing. The must is racked to a temperature-controlled pressurized tank (autoclave) where the first fermentation is provoked. Wine is stabilized using temperature control and second fermentation is provoked as well.

SECOND FERMENTATION:
The must is put into vessels where the fermentation takes place at 59ºF-60.8ºF to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content, the fermentation is stopped by refrigeration.

ABOUT LA GIOIOSA WINERY:
La Gioiosa is characterized by long traditions and an extraordinary attitude towards innovation and research. Their desire to produce wines in accordance to their own innovative, high quality and sustainable practices – from the vineyard to the bottle – have led them to support projects such as the Wine Research Team and the certification of Biodiversity Friend. Their mission is to share the magic of its bubbles in the world, with respect for the environment and for a healthier future of our planet. Learn more here.

Photos and Information © Ethica Wines and La Gioiosa – All Rights Reserved

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May Bubbly Club Iowa

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Bubbly Wine ClubFB_Brut_Wine_Bottle_ImageFrench Blue
Crémant de Bordeaux Brut
Bordeaux, France

BUBBLY WINE STYLE

This Brut wine is pale gold in color with an elegant stream of fine bubbles. It is complex on the nose, with white flowers, sweet almonds and a touch of wild strawberry. It has a creamy mousse with brioche notes on the finish.

Analysis: 12% alcohol / volume
Varietal: 80% Merlot, 13% Sémillon, 7% Muscadelle
Residual Sugar: 10 g/L
TA: 6.8 g/L
Appellation: Crémant de Bordeaux (AOC)
Growing Region: Nouvelle-Aquitaine/Bordeaux
Winemaking Style: Méthode Traditionnelle
Winemaker: Stephanie Rivin

FB_Brut_Rose_Bottle_ImageFrench Blue
Crémant de Bordeaux Brut Rosé
Bordeaux, France

BUBBLY WINE STYLE

Salmon pink in color with elegant bubbles. There are aromas of raspberry, red currants and a fresh hint of mint. Perfectly balanced mousse with hints of vanilla on the finish.

Analysis: 12% alcohol / volume
Varietal: 99% Merlot, 1% Malbec
Residual Sugar: 9 g/L
TA: 5.8 g/L
Appellation: Crémant de Bordeaux (AOC)
Growing Region: Nouvelle-Aquitaine/Bordeaux
Winemaking Style: Méthode Traditionnelle
Winemaker: Stephanie Rivin

WINEMAKING NOTES:
“The Bordeaux region of France is highly renowned for producing the best wines in the world. A much lesser known fact is that since 1990 the same region has been producing sparkling wines (Crémant de Bordeaux) “Méthode Traditionnelle” which are the equal, if not superior, to many champagnes and at a fraction of the cost. A huge advantage in this region is that along the banks of the rivers Garonne and Dordogne exist natural caves and grottos, which are high in humidity perfectly ideal for the stockage of sparkling wines. At harvest time the grapes are picked by hand and transported to the cellars to start the vinification process. Here the grapes are pressed and undergo a first fermentation. Once bottled a second fermentation occurs. The wine is then aged sur lie for at least 12 months in order to develop depth of flavors and complexity. While on laths the horizontal bottles are subjected daily to “riddling”, a process of turning each bottle a quarter of a turn. The bottles are then degorged of any residue to leave a perfectly clear and limpid wine ready forfinal preparation” – Stephanie Rivin, Winemaker

ABOUT FRENCH BLUE WINE:
In creating French Blue Wine, Winemaker Stephanie Rivin set out to do something new: put an American twist on French wines. As a result, French Blue wines are ideal for a drawn-out lunch, a gathering of friends, or reading by the water on a hot day. It provides the best drinking experience – relaxed, bright and cheerful. 

Information and Video © French Blue Wine – All Rights Reserved

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April Bubbly Club Iowa

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Bubbly Wine ClubCremant-dAlsace-Lucien-Albrecht-Brut-WE_eLucien Albrecht
Crémant d’Alsace Brut
Orschwihr, France

BUBBLY WINE STYLE

This Crémant presents a yellow pale disk with nice brilliance with fine & delicate bubbles and a regular mousse persistence. The nose reveals lots of floral & expressive aromas of fresh fruits (apple, peaches & apricots). On the palate, it develops a fruity lively feel, nice maturity & flavors of ripe fruit. 

Analysis: 12.07% alcohol / volume
Residual Sugar: 8.6 g/L
TA: 3.75 g/L
Vinification: 100% hand harvested, extended and soft pressed, 6-8 weeks controlled fermentation in stainless steel, then laid on racks for a minimum of 12 months.
Aging Potential: Enjoy it now or keep it up to 3 years
Serving Recommendation: Serve at 44.6-46.4ºF.
Food Pairing: Classic for every occasion
Awards:

  • Gold Medal Vinalies Internationales 2020
  • 91 pts. Wine Enthusiast 2020
  • 91 pts. Editor’s Choice Wine Enthusiast (Nov. 1, 2018)
  • #71 Top 100 Wines of 2018

VINTAGE:
Very mild temperatures in mid-April encouraged rapid budding and very strong vine growth. Mild and sunny flowering period produced grapes of a nice size – a good omen for the harvest conditions. An exceptionally sunny and hot summer followed. This vintage is characterized by structure and fullness and retained an astonishing freshness despite the hot August days.

Cremant-dAlsace-Lucien-Albrecht-Brut-Rose_eLucien Albrecht
Crémant d’Alsace Rosé Brut
Orschwihr, France

BUBBLY WINE STYLE

This Crémant Rosé, made of 100% Pinot Noir, combines roundness and body into one. In the glass, there are hints of pink reflections and salmon nuances supported by elegant effervescence. Delicate red fruit character on the palate completes this wine.

Analysis: 11.98% alcohol / volume
Residual Sugar: 9.8 g/L
TA: 3.18 g/L
Vinification: 100% hand harvested, extended and soft pressed, 6-8 weeks controlled fermentation in stainless steel, then laid on racks for a minimum of 12 months.
Aging Potential: Enjoy it now or up to 3 years.
Serving Recommendation: Serve at 44.6-46.4ºF.
Food Pairing: This sparkling wine is an invitation to festive occasions
Awards:

  • Silver Vinalies Internationales 2020
  • 90 pts. Wine Enthusiast 2020

VINTAGE:
Very mild temperatures in mid-April encouraged rapid budding and very strong vine growth. Mild and sunny flowering period produced grapes of a nice size – a good omen for the harvest conditions. An exceptionally sunny and hot summer followed. The wines of this vintage are characterized by structure and fullness and retained an astonishing freshness despite the hot August days.

ABOUT CRÉMANT D’ALSACE APPELLATION D’ORIGINE CONTRÔLÉE:
Crémant d’Alsace Appellation d’Origine Contrôlée was created in 1976 to distinguish the wines obtained by the sparkling champagne method. The term “crémant” comes from Champagne, where it had fallen out of use. It was used in the recognition of the efforts made by several Alsatian winemakers, including the Maison Lucien Albrecht.

ABOUT THE WINERY:
The vineyards are mainly situated in Orschwihr, a wine-growing village in southern Alsace. From 728, Orschwihr was known under the name of Otalesvilare. From the 13th to 16th centuries, the village and its surroundings were controlled by nobility: the bishops of Strasbourg, Basel and Hapsburg in particular. Even in this era, there were strong ties to the vineyards and land as a precious asset to be cherished and glorified.

Map of Orschwihr, FranceThe Maison Lucien Albrecht’s origins can be traced back to 1698 when Balthazar Albrecht settled in Orschwihr, a small Alsatian village ideal for its growing conditions. Eight generations later, the family continues to work in these same unique terroirs creating world renowned wines. Passed down from father to son, each generation has adapted its wine-growing and wine-making methods gradually to get the very best out of the terroir, while still producing authentic wines, characteristic to Alsace. Learn more about the family history here.

Vineyards at Lucien Albrecht

Information © Crémant d’Alsace – All Rights Reserved

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March Bubbly Club Iowa

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Bubbly Wine ClubGranPassione_Prosecco_DOC_bottleGran Passione
Prosecco D.O.C. Spumante
Veneto, Italy

BUBBLY WINE STYLE

Crisp and delicate effervescence. A light pale yellow color, delicate and complex bouquet nose with fruity notes of peach and green apple and secondary notes of acacia and lilac. It is fresh and light on the palate, with balanced acidity and body; harmonious with a long persistent pleasant aftertaste. 

Varietal: 100% Prosecco (Glera)
Analysis: 11% alcohol / volume
Sugar: 14-16 g/L
TA: 5.5-6.0 g/L
Appellation: Processo DOC, Veneto, Italy
Harvest: Second half of September
Cellaring: 2 years
Serving Suggestions: Ideal as an aperitif, or serve with hors d’oeuvres and delicate first courses. Also wonderful with sushi, fish and shellfish. Serve at 46-50ºF.

VINIFICATION:
Grapes are hand-selected both for area of origin and overall quality. After gentle pressing of the grapes and clarification of the must, fermentation takes place in temperature controlled stainless steel vats. After fermentation is complete, a second fermentation occurs by small additions of yeasts and sugar, and takes place in glass lined tanks. This lasts for about 45 days and is known as the Martinotti-Charmat method. The resulting wine has small bubbles (less “fizzy” than champagne).

ABOUT THE WINERY:
Gran Passione wines come from Veneto and Friuli Venezia Giulia, lands with endless history, eternal art and lush nature. Thanks to the presence of many native vines, original and refined wines are often produced in this region. Gran Passione believes in creating elegant wines, with a classic style, for those who enjoy the simple pleasures of good wine and food. They combine the best of Italian wine traditions with a cosmopolitan vision to celebrate life, beauty and happiness. Learn more here. >

Information and Photos © Wine Sellers Ltd and Gran Passione – All Rights Reserved

Pizzolato-Prosecco-Spumante-Muse-bottleLa Cantina Pizzolato
M*USE Prosecco Spumante
Veneto, Italy

BUBBLY WINE STYLE

This wine opens with alluring aromas of jasmine, beeswax and Bosc pear. The juicy, elegant palate delivers green apple, lemon zest and hazelnut alongside bright acidity and refined persistent bubbles.¹ Straw yellow in color, there are aromas of golden apple, pressed flowers, white peach and mint with a soft, crisp, effervescent, dryish light body and a sleek, medium-length Meyer lemon, sage, and plantain finish. A dry and palate-opening Prosecco that will make a great aperitif.

Varietal: 100% Prosecco (Glera)
Analysis: 11% alcohol / volume
Acidity: 0.11 g/L
Residual Sugar: 8 g/L
Appellation: Traviso Prosecco DOC, Veneto, Italy
Terroir: Pebbly and permeable soil. Allowing good drainage.
Training System: Pendelbogen training system
Certification: BIOS Italy
Serving Suggestions: Ideal as an aperitif or enjoy with a variety of entrees.
Critical Acclaim: 89 Points – 2021 Vinous; 88 points – 2021 Wine Enthusiast Magazine

VINEYARD:
The estate is located in the rich and flourishing countryside in the north of Treviso, and the vineyards are situated on the plains and hillsides near the Piave River.

VINIFICATION:
Grapes are handpicked and vinified using the Italian Charmat method, with temperature-controlled fermentation in stainless steel and secondary fermentation in sealed tanks for 30 days. The wine is then promptly bottled and released.

Information © Natural Merchants; 1. Wine Enthusiast; and 2. Tastings.com; – All Rights Reserved

Pizzolato-Fields-ProseccoLa Cantina Pizzolato
Fields Prosecco
Veneto, Italy

BUBBLY WINE STYLE

Made with organically farmed grapes, this wine opens with aromas of citrus blossom, and Bartlett Pear. Its bright palate showcases notes of white peach, lemon zest and almond with crisp acidity and refined bubbles.¹ 

Varietal: 100% Prosecco (Glera)
Analysis: 11.5% alcohol / volume
Acidity: 5.4 g/L
Residual Sugar: 10 g/L
Appellation: Treviso Prosecco DOC, Veneto, Italy
Terroir: Pebbly and permeable soil. Allowing good drainage.
Training System: Pendelbogen training system
Certification: BIOS Italy
Serving Suggestions: Enjoy with sushi and sashimi, spicy Thai and Vietnamese cuisine, crab quiche, Mexican street tacos, and cured meat charcuterie boards with tangy, salty cheeses such an Italian Casatella or French Camembert.
Critical Acclaim: #9 Top 100 Best Buys of 2020 – 2020 Wine Enthusiast Magazine; 90 points & Best Buy – 2019 Wine Enthusiast Magazine

VINEYARD:
The estate is located in the rich and flourishing court-side in the north of Treviso, and the vineyards are situated on the plains and hillsides near Piave river.

VINIFICATION:
Grapes are handpicked and vinified using the Italian Charmat method, with temperature-controlled fermentation in stainless steel and secondary fermentation in sealed tanks for 30 days. The wine is then promptly bottled and released.

ABOUT THE WINERY:
Organic since 1991; environment, research and sustainability are Pizzolato’s core values. Documented evidence reports the presence of the Pizzolato family in Villorba as early as 1719, and for more than five generations, the family of Settimo has owned and operated the winery and vineyards of Pizzolato Organic Wines. Choosing organic means drinking wine that has a respect for the environment. The family is dedicated to continuously learn from their environment, and they understand that this approach means each vintage will be different from the next. Learn more here. >

Information © Natural Merchants; La Cantina Pizzolato; and 1. Wine Enthusiast – All Rights Reserved

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Bubbly Wine ClubThree-Feathers-Pinot_Pop_bottleThree Feathers Estate & Vineyard
Pinot Pop!
Pinot Noir
Willamette Valley, Oregon

BUBBLY WINE STYLE

This refreshing, lightly sparkling red wine is a playful product of the Pommard clone of Pinot Noir. It has aromas of strawberry and bramble-berry fruits. This wine is a fun accompaniment for potlucks and barbecues. 

Varietal: 100% Pinot Noir
Analysis: 11% alcohol / volume
Sugar: 18.8 Brix
pH: 3.09
Clones: Pommard
Appellation: Chehalem Mountains, Laurelwood District AVA
Vineyard: Torio Vineyard
Aging: 9 months in Stainless Steel
Production: 96 cases

WINEMAKER’S NOTES:
“2020 was an excellent growing season on Chehalem Mountains. Following bud break, we had dry weather for the next 10 weeks; the only rain came mid-September and harvest was sunny and clear. Fermentation and aging was in stainless steel, the fruity flavors were laid bare. Not too high in alcohol, we added carbonation to create this sparkling wine.” – Three Feathers Estate & Vineyard.

VITICULTURAL AREA:
In the heart of the Chehalem Mountains, at the Northern end of the Willamette Valley, the Three Feathers’ high-elevation vineyards are part of Oregon’s most recognized appellation of cool-climate wines. Their 155-acre Estate comprises of rolling hills from 700-1000 ft. in elevation – which form a natural heat sink, sheltered from winds, capturing summer warmth in its own natural microclimate. Ancient marine soils and respectful farming practices result in rare wines that embody this distinctive region and each growing season.

ABOUT THE WINERY:
Three Feathers Estate & Vineyard produces handcrafted small-lot wines using only grapes grown on their estate. Their passion for growing and commitment to authenticity contribute to their mission of creating the best Oregon wines that reflect their terroir. Learn more here. >

Information and Photos ©  Three Feathers Estate & Vineyard – All Rights Reserved

Clover Hill_Cuvee_RoseClover Hill
Tasmanian Cuvée Rosé
Tasmania, Australia

BUBBLY WINE STYLE

Delicate salmon pink in color, this wine has a soft and creamy mousse. Attractive stewed strawberry and dark cherry notes marry perfectly with the wine’s fresh brioche characters. The wine is well structured, with sweet, red berries and cream enveloping the palate. This fresh and vibrant wine is best enjoyed young, but will also reward a few years in the cellar.

Varietal: 54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier
Analysis: 12.5% alcohol / volume
Acid: 8.6 g/L
pH: 3.17
Residual Sugar: 7.5 g/L
Winemakers: Robert Heywood & Peter Warr
Critical Acclaim:

  • Best in Class ‘Best Australian NV Rosé’ – 2017 Champagne & Sparkling Wine World Championships
  • Perpetual Trophy, Blue Gold, Top 100 – 2017 Sydney International Wine Competition
  • 93 points and Runner up ‘Best Sparkling Rosé of the Year’ – 2018 Australian Sparkling Report
  • 94 Points – 2018 Halliday Wine Companion
  • 92 Points – 2020 Halliday Wine Companion
  • View all awards here.

WINEMAKING NOTES:
“The Clover Hill Tasmanian Cuvée NV Rosé is made from grapes sourced from Clover Hill’s vineyards in Tasmania. Expressing the freshness and vibrancy for which the apple isle is renowned, this rosé offers elegance and refinement. The winemakers used classic techniques, such as delicate grape handling, followed by cool temperature alcoholic fermentation, and then a partial malolactic fermentation to soften the natural acidity of the grapes.

Clove Hill Tasmanian Cuvée NV Rosé is crafted according to traditional methods. Fermented in the bottle, this wine is aged on yeast lees for a minimum of two years which, in addition to a careful dosage of Tasmanian Pinot Noir, ensures the premium quality that is the hallmark of Clover Hill.” – Clover Hill Wines

ABOUT CLOVER HILL WINES:
Created to rival the wines of Champagne, Clover Hill is acknowledged as one of Australia’s finest sparkling wine producers. They blend the finest traditions of Champagne, France with their own distinguished Tasmanian style, using only the traditional varieties of Champagne – Chardonnay, Pinot Noir and Pinot Meunier. Learn more here. >

Information © Clover Hill Wines – All Rights Reserved

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