Vinification: Winemaker Rick Casqueiro samples approximately 110 lots of base wines and carefully selects a cuvée based on aroma and acidity to create the final blend. This ‘assemblage’ is then bottled with a small amount of ‘liqueur de tirage’, triggering a second fermentation and creating wine’s fine bubbles in the traditional method. The wine is aged on its lees for up to 18 months and then a sweet liquid dosage is added to the bottle to balance the delicate, naturally high fruit acids and viscosity, giving this Brut its unique style. The final blend is composed of 63% Chardonnay, 19% Pinot Noir and 18% Pinot Gris. Vineyard: ›Sourced from premium grapes in Washington state’s Columbia Valley. ›These vineyards sit at a northerly latitude, similar to France’s renowned Champagne district, giving the region two additional hours of sunlight during the peak of the growing season. The ample sunshine and cool evenings create ideal conditions in developing superior flavor and crisp acid.