This non-vintage sparkler from the cool Sonoma side of Carneros in California is attractive for its leesy-yeasty, baked bread, pear, roasted almonds and bright lime-apple-citrus notes on the nose. The blend is Pinot Noir and Chardonnay made in the Méthode Champenoise and straddles the line between a zippy, zesty fresh citrus offering on the nose and a warm apple tart, poached pear and toasty vanilla sparkler in the mouth. Not as fresh as some, but still a delicious bubbly with a generous mousse that feels good going down the hatch.
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