The spring of 2018 was warmer than the average over the previous 10 years, and fairly dry. Bud break happened in mid-April and Bloom in early June, which can be a treacherous undertaking as the spring weather can mess up a healthy flowering. A giant hail storm descended on the Dundee Hills in early June, but luckily none of our Sokol Blosser Estate crop was ruined. The summer started like one giant furnace; July was a hot month and wehad a lot of above 90 degree days. Just when it seemed like the hot weather would not stop, August came and more moderate weather with it. This helped slow the ripening down, and even cooler weather in September allowed us to let the grapes hang longer, resulting in riper fruit without additional sugar accumulation. The 2018 vintage is our coolest growing season since 2012, and we believe it will be our best vintage since then.
The fruit was hand harvested from Thistle Vineyard on September 6th with the intention of making a sparkling wine, it was picked when the phenolics were low, the acids high, and delicate flavors were just starting to develop. The fruit was gently whole cluster pressed with a Champagne pressing cycle that uses long, light pressure, taking only the pure and best cuts of the cycle. The Chardonnay and Pinot Blanc were fermented and aged separately so we could establish how each would contribute to thecuvée. Both lots were aged for 6 months in 50% stainless steel drums and 50% neutral barrels. The final wine was then put en tirage for 37 months, and then was rested 9months under cork prior to release.
Our 2018 Blanc de Blancs has an expressive nose with prominent notes of brioche and fresh gala apples. On the palate there is wonderful balance of brioche and toasted notes with fresh Bosc pear and apples, ending with a lovely acidity on the finish.
Our Blanc de Blancs is perfect for savory pairings such as fresh oysters, lobster rolls, crabcakes and Camembert cheese.