New Release
Brut 2020
New Release
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 30 months in our historic underground cellar.Â
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.Â
Download Summary
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.Â
Wine Specs
Vintage
2020
Varietal
Sparkling
Residual sugar
8 g/L
AGING
Méthode Champenoise. 36 Months Minimum.
Alcohol %
12
Profile
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 30 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. 30 Months Minimum.
ACCOLADES
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