New Release
Blanc de Blanc 2019
New Release
Our Blanc de Blanc is 100% Chardonnay from our estate vineyards on Keuka Lake. The grapes are hand harvested and very lightly pressed. Secondary fermentation took place in bottle for a minimum of 36 months in our historic underground cellar.Â
The wine shows characters of fresh pastry dough, Bartlet pear, lemon curd, and minerality. The crisp acidity and subtle mineral undertones give the wine great structure and elegance. Leading with a fine mousse, the mouthfeel is creamy and profound. Long crisp apple finish.
Perfect for celebrations and special occasions. Pair with oysters, lobster, smoked salmon, fried foods, egg dishes, sushi, popcorn, or seafood-based Chinese dishes.Â
Download Summary
The wine shows characters of fresh pastry dough, Bartlet pear, lemon curd, and minerality. The crisp acidity and subtle mineral undertones give the wine great structure and elegance. Leading with a fine mousse, the mouthfeel is creamy and profound. Long crisp apple finish.
Perfect for celebrations and special occasions. Pair with oysters, lobster, smoked salmon, fried foods, egg dishes, sushi, popcorn, or seafood-based Chinese dishes.Â
Wine Specs
Vintage
2019
Varietal
Sparkling
Residual sugar
8 g/L
AGING
Méthode Champenoise. 36 Months Minimum.
Alcohol %
12
Profile
TASTING NOTES
The wine shows characters of fresh pastry dough, Bartlet pear, lemon curd, and minerality. The crisp acidity and subtle mineral undertones give the wine great structure and elegance. Leading with a fine mousse, the mouthfeel is creamy and profound. Long crisp apple finish.
VINEYARD NOTES
The grapes for our sparkling wines are located on separate plots on our Keuka Estate vineyards. These vineyards were planted by Willy Frank in the early 1980s with the sole purpose of producing sparkling wines.
WINEMAKER NOTES
The grapes were hand-picked into small 40kg crates with careful bunch selection in the vineyard. The whole cluster grapes were immediately pressed. From harvest to pressing, extreme care is used in handling the grapes to avoid any excessive crushing or bruising. Only the first most delicate pressing, called the Cuvée, is used. The base wine was bottled the following Spring after harvest.
Secondary fermentation took place in bottle as per the traditional Méthode Champenoise. The wine was left in bottle with the lees for a minimum of 36 months in the underground cellar at Chateau Frank. Each bottle is individually disgorged, corked, crowned, and labeled by hand. The month of disgorgement is listed on the back of each bottle.
You Might Also Enjoy
SHOP →
Blanc de Noirs
Estate Pinot Noir aged Méthode Champenoise for a minimum of 36 months in our historic underground cellar.
/ Bottle