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92pts

Brut 2017

92pts
Our Brut is a 55% Chardonnay, 40% Pinot Noir, and 5% Pinot Meunier blend from our estate vineyards on Keuka Lake. The grapes are hand harvested and very lightly pressed. 2% of the Pinot Noir was barrel fermented in French oak. Secondary fermentation took place in bottle for a minimum of 36 months in our historic underground cellar. 

Sophisticated and elegant, the aromas jump out of the glass expressing baked red apple, ginger, lemon curd, wildflowers, apricot, and biscuit notes. Bright lemon-driven acidity and very fine mousse leave a creamy mouthfeel with exquisite length.

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 9.73 g/L
Varietal Sparkling
PH 3.03
Residual sugar 8 g/L
AGING Méthode Champenoise. 36 Months Minimum.
Alcohol % 11

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TASTING NOTES

Sophisticated and elegant, the aromas jump out of the glass expressing baked red apple, ginger, lemon curd, wildflowers, apricot, and biscuit notes. Bright lemon-driven acidity and very fine mousse leave a creamy mouthfeel with exquisite length.


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 late 1970s 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.


VARIETY

55% Chardonnay, 40% Pinot Noir, 5% Pinot Meunier.

VINEYARD

100% Keuka Estate.

VINIFICATION

Chardonnay Whole Cluster Direct Pressed.

VESSEL

Stainless Steel. Temperature Controlled.

FERMENTATION

Only Cuvée Press Used.

ÉLEVAGE

Méthode Champenoise. 36 Months Minimum.

ACCOLADES

92 Points Wine & Spirits Year's Best US Sparkling Wine & Spirits 91 Points Wine Advocate

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