Henry of Pelham’s top sparkler made from estate Chardonnay is barrel fermented (20% of the Chardonnay fruit) and then sits on the lees for 5 years before being disgorged. It is always one of Niagara’s top bubbles with an enticing nose of lemon chiffon, fresh-squeezed lime, Chantilly cream, vanilla toast, brioche, fresh-baked bread and baked apple pie. It has a vibrant, energetic feel on the palate with bright citrus and elegant apple notes that work well with the leesy/baked bread and brioche accents through the long, freshening finish.
North America’s Longest Running Food & Wine Magazine
Get Quench-ed!!!
Champion storytellers & proudly independent for over 50 years. Free Weekly newsletter & full digital access