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91pts

Blanc de Noirs 2017

91pts
100% Pinot Noir 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. 

Delicate aromas of freshly baked bread, Asian pear, fresh strawberries, baked red apple, white flowers, and fresh strawberries. Leading with a fine mousse, the mouthfeel is tense and profound with creamy lees, strawberry, and red cherry. A touch of tannin balances the acidity on the sophisticated finish.

Perfect for celebrations and special occasions. Pair with oysters, lobster, smoked salmon, fried foods, egg dishes, sushi, popcorn, or seafood-based Chinese dishes. 
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Wine Specs

Vintage 2017
ACID 10.2 g/L
Varietal Sparkling
PH 2.98
Residual sugar 8 g/L
AGING Méthode Champenoise. 36 Months Minimum.
Alcohol % 11

Profile


TASTING NOTES

Delicate aromas of freshly baked bread, Asian pear, fresh strawberries, baked red apple, white flowers, and fresh strawberries. Leading with a fine mousse, the mouthfeel is tense and profound with creamy lees, strawberry, and red cherry. A touch of tannin balances the acidity on the sophisticated 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. 5% of the Pinot Noir was barrel fermented. 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.


VARIETY

100% Pinot Noir.

VINEYARD

100% Keuka Estate.

VINIFICATION

Whole Cluster Direct Press.

VESSEL

Stainless Steel. Temperature Controlled.

FERMENTATION

Only Cuvée Press Used. 5% Barrel Fermented.

ELEVAGE

Méthode Champenoise. 36 Months Minimum.

DRYNESS

Dry. 0.8% Residual Sugar.

PRODUCTION

374 Cases.

ACCOLADES

91 Point Wine Advocate Year's Best US Sparkling Wine & Spirits

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