October Bubbly Club

Bubbly Wine ClubDOC BrutScarpetta 
Prosecco
DOC Brut
Friuli-Venezia Giulia, Italy

BUBBLY WINE STYLE

This Prosecco comes from the Grave del Friuli, Italy’s newest DOC region for Prosecco. Light, bright and sparkling appearance, with aromas of juicy melon, white flowers and hazelnut. This light, dry and vibrant Prosecco makes the quintessential aperitivo with flavors of green apple, honeydew melon and fresh cut flowers. Pair with anything from a bag of chips to a light appetizer – enjoy on its own, or while dreaming of relaxing in the Piazza San Marco in Venice.

Analysis: 12% alcohol / volume

Production:
The grapes Glera (the noble grapes of Prosecco) and Chardonnay are fermented in stainless steel, kept at very low temperatures and then brought into the Charmat Method, also known as Metodo Italiano. From there, they are further aged in bottle.

Rosé Brut TimidoScarpetta 
Timido
Rosé Vino Spumante Brut
Friuli-Venezia Giulia, Italy

BUBBLY WINE STYLE

This sparkling rosé comes from the Grave del Friuli and is made from 100% Pinot Noir. It has a bright pink, rosy and vibrant appearance, with aromas of strawberries and fresh cut flowers. On the palate, this wine is crisp and dry with delicate flavors of juicy strawberries and fresh herbs. This Spumante Rosé is great to have before or after a meal; its wonderful with salads, plates of salumi or a lovely grilled salmon.

Analysis: 12% alcohol / volume

Production: The grapes are fermented in stainless steel and produced in the Charmat Method (also called “Metodo Italiano”); this is the same method used in Prosecco production. The wine is then aged in stainless steel and in bottle.


ABOUT THE WINERY:
Years ago, travels took the winery to the northeastern Italian region of Friuli-Venezia Giulia. A passion for creating wines from this unique region eventually led Scarpetta to expanding into all of Italy. True to Italian traditions, part of everyday meals include drinking good wine, great conversation, and little moments of celebration. Scarpetta was created as an homage to this lifestyle. Scarpetta refers to a small piece of bread used to soak up the last bit of delicious sauce on your plate that you can’t possibly leave behind.

Italy is as diverse in its wines as it is in its cuisine, which is why we’ve developed a passion for combining regional wines with provincial recipes. There’s an old food and wine pairing motto that says, “if it grows together, it goes together.” Our hope is that Scarpetta wines will bring this story of the Italian table to life. Our wines are meant to be enjoyed with good food, but more importantly shared — from special occasions to everyday adventures.

 

Flora ProseccoCol di Luna 
“Flora” Prosecco DOC
Veneto, Italy

BUBBLY WINE STYLE

Made in the pre-Dolimites of Vittorio Vento, Italy, this is a ‘Brut’ nature Prosecco. On the palate, it is bone-dry, with flavors of mountain flowers, mixed with honeysuckle and wild tart apples. The crown cap closure keeps the wine fresh and fizzy – more ideal than the classic cage and cork method, as it is quick to open and easily enjoy.

Analysis:
12% alcohol / volume

ABOUT THE WINERY:

For generations the Col di Luna family has been dedicated to wine-growing and has lived on this hills passionately cultivating their land and growing the traditional local grapes. Love for making wine has been a part of the family heritage from the distant 1780s, when Antonio Maria Casagrande Cosmo moved from Venice to the hills north of the city and planted their first vineyard.

Col di Luna is located in the Conegliano Valdobbiadene Prosecco producing area. Due to its geographic position, this beautiful and unique area has an enormous potential for the production of distinctive great sparkling Prosecco wines. They believe good wines come from grapes which bear the characters of the place they originated from and that’s why Col di Luna allows their wines to naturally express the earth that grows them. The harvest begins in the middle of September. Testing for the proper ripeness of the grapes begins at the end of August. When it is confirmed that the level of sugar and acidity is ideal and stable, the harvest starts.

Col di Luna believes that man is an important and irreplaceable link in the life cycle of grapevines, so, all harvesting is done by hand. The grapes are then taken immediately afterwards to the cellar for processing. Their production areas extend over 9 provinces in Veneto and Friuli. The most important production area is the province of Treviso. Col di Luna is located in the very hearth of the traditional area for glera production.

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August Bubbly Club: Iowa

Bubbly Wine ClubDSC_0588-EditPOE Wines
NV Ultraviolet Sparkling Rosé

Napa, California

BUBBLY WINE STYLE

NV Ultraviolet Sparkling Rosé is a base of 85% Coombsville Cabernet Franc Rosé, made from the grapes that go into POE’s Ultraviolet Cabernet Sauvignon. The remaining 15% is French Colombard from Mendocino.  This sparkling rosé has aromatics of lemon blossoms and strawberry, the palate shows lovely minerality and fine bubbles, with underripe strawberry, peach, and orange peel, with a lingering bright grapefruit on the finish.

WINEMAKING:
POE had been making Champagne method sparkling wines for six years, when they decided to make a playful, fruit driven California sparkling wine, by utilizing the Charmant method.  As opposed to fermenting in the bottle, POE takes their sparkling base and instigates a second fermentation in stainless steel, utilizing yeast and sugar.  This is the same process as the Champagne method, but in a different vessel.  The fermentation is kept cold, and lasts seven weeks.  After a few months of rest, they bottle under cork.


ABOUT POE WINES:
Samantha Sheehan founded POE in 2009 after being inspired by the wines she tasted in Burgundy and Champagne.  The goal was not to replicate Burgundy, but rather create alluring, vineyard specific, age-worthy wines revealing the beautiful terroir of California.  There is minimal intervention, judicious use of sulfur, and never any additives. POE produces traditional Champagne method sparkling wines, Rosé, Chardonnay, Pinot Noir, and a nouveau from Pinot Noir.  Each wine is made in very limited quantities, and sold directly from the winery and to high-end restaurants around the country. 

Owner/Winemaker Sam Poe Sheehan

POE Vineyards© POE Wines

Bubbly Wine ClubBodkin Sparkling Sauv BlancBodkin Wines
Sparkling Sauvignon Blanc

Healdsburg, California

BUBBLY WINE STYLE

Bodkin Wines is proud to release the fourth cuvée of California’s first Sparkling Sauvignon Blanc. This unique and stylish twist on Sauvignon Blanc has a core of racy crispness driven by lively acidity, accented with lemon-lime aromas (no cat grass — no worries) and citrus-passion fruit flavors. The pronounced citrus tones team with a note of toasted hazelnuts to accent the enchantingly plush mouth feel of the wine. The wine is called Cuvée Agincourt in reference to the Battle of Agincourt during the Hundred Years War. In 1415 where the English army comprised largely of archers armed with Bodkin pointed arrows beat back a French army much more numerous and comprised of the nation’s high nobility.

VARIETY: 100% Sauvignon Blanc
ALCOHOL: 11.5%

DOSAGE: Brut

ABOUT BODKIN WINES:
Bodkin Wines was founded by Chris Christensen, an Iowa native, in 2011. His passion for aromatic wines and winemaking led him to create America’s first Sauvignon Blanc with bubbles. In 2013, Andrew Chambers, an Oregon native, joined the brand and they purchased 24 tons and made 1,100 cases of their award-winning Sparkling Sauvignon Blanc. Since that time, Bodkin Wines has produced over 15 varietals of wine, eleven of which were scored at 90 points or higher by Wine Enthusiast. They are consistently growing, year after year, but are determined to keep their presence small and unique. Bodkin Wines is still 100% owned by both Chris and Andrew, two guys living and working hard in Sonoma County.

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Screen Shot 2020-07-20 at 6.38.33 PM© Bodkin Wines

July Bubbly Club: Iowa

Bubbly Wine ClubScheid Vineyards - Isabelle SparklingScheid Vineyards
Isabelle Sparkling Cuvée
Monterey, California

BUBBLY WINE STYLE

If you know about the crafting of champagne, you understand it is a special wine that is a labor of love. And that is why Scheid Vineyards’ sparkling cuvée was named for Isabelle Adolphin Pearce, the beloved mother of Founder, Al Scheid. Like the hands-on, no-shortcuts-allowed méthode champenoise way Scheid produces their sparkler, Isabelle was old school through and through. Something “store bought” wasn’t worth nearly as much as something that was lovingly made by hand, whether it was an intricately crocheted afghan, a faux red fur coat for her granddaughter, or her melt-in-your-mouth pot roast. She firmly believed that busy hands make a happy heart and she lived by those words by working hard and taking care of others her entire life. Scheid Vineyards’ Isabelle Sparkling Wine is an elegant and complex cuvée in a brut style, with aromas of green apple, pear and hints of white flowers, honey and brioche. Here’s to Isabelle, much loved and greatly missed.

Appellation: Monterey
Varietal: Cuvée – 51% Chardonnay, 49% Pinot Noir
Analysis: 12.5% alcohol / volume
pH: 3.13
TA: 8.7 g/L
Aging: 100% Stainless Steel
Tirage: 48 months en tirage (on the lees)

VINEYARDS
Great sparkling wine is made from grapes grown in only the coolest climates, where the delicate aromas and natural acidity are preserved. Monterey County, with morning fogs that often linger until mid-day, possesses just the right conditions to place it on par with the best growing regions of the world for Chardonnay and Pinot Noir. Scheid Vineyards carefully farms specific estate vineyard rows throughout the year that epitomize intensity, complexity and excellent structure. These grapes are carefully hand-harvested into small bins and transported promptly to the winery.

WINEMAKING
‘Isabelle’ is produced in the traditional méthode champenoise. Primary fermentation was done slowly and at cold temperatures to enhance the varietal aromatics and preserve the natural delicate character.  Next, the cuvée was bottled with sugar and yeast, and a secondary fermentation proceeded in the bottle. While fermenting en tirage, carbon dioxide that would normally be released was trapped, producing the sparkle and bubbles. After aging on the lees for 48 months, the wine was riddled—slowly shaken and turned with the angle gradually increased, causing the lees to dislodge and settle in the neck of the bottle. The settled lees were then frozen to form a “plug” and disgorged. The sparkling wine was quickly corked to maintain the effervescence and voilà, Isabelle was born! 

Scheid Vineyards
Scheid Vineyards
By Scheid Vineyards – Explore Vineyards