Ever Wonder What Makes Sparkling Wines so Special?

The story of 2017 Paula Sparkling began at the Fall Harvest of September 2017. A blended estate ensemble of Pinot Gris, Ortega and Muller-Thurgau and traditional method achieved through riddling and disgorgement. The individual wine varietal components were fermented and blended together. The blended wine is put in bottles along with yeast and a small amount of sugar, called the liqueur de tirage, stopped with a crown cap and stored in our wine cellar horizontally for a second fermentation. The bottles were then laid to rest for 2 years to go through that fermentation process. The by-product of this fermentation is CO2 which makes up the bubbles!

After about two years in bottle, each individual bottle is agitated and inserted into the riddling racks. The bottles are placed on special racks called pupitres that hold them at a 45° angle, with the crown cap pointed down. Once a day, the bottles are given a slight shake and turn, alternatively on right then left, and dropped back into the riddling rack, with the angle gradually increased. The bottles are rotated by stages, 1/4 of a turn at a time, to the right or left, while moving the bottles slowly on point (capsule down), with a paint mark on the bottom of the bottle for reference. The objective is to consolidate the sediments and leave the wine crystal clear. Manual remuage takes 45 days and involves on average 45 turns per bottle. “This technique was created by Madame Clicquot and used since the 1700’s, it has since had some automation, but the general concept has remained the same since.” Bailey Williamson Next, disgorgement - a traditional method used to remove the lees. Disgorgement is a technique used in the traditional method of sparkling wine production that involves removing the dead yeast cells (lees) from the neck of the wine bottle after secondary fermentation. Bailey keeps the sparkling wine in a very cold room which will keep the lees intact for removal. Our Paula Sparkling is disgorged by hand by opening the bottle and quickly releasing the sentiment.

After disgorgement, the wine is finished by adding more wine to top up the bottles, this is called dosage. Dosage is some form of sweetness (sugar, or wine

and sugar) added to a wine to balance it out. In the case of our Paula Sparkling, we top it up with no added sweetener, just more wine. Lastly, the bottles are capped, labeled and ready to be enjoyed! If you are a Blue Grouse Wine club member, you will see a bottle of this wine in your spring package. “Sparkling wine pairs with all foods, it is very versatile and fun.” Bailey Williamson Enjoy the aromatics of green apple, toast and a bit of earthy mushroom followed by flavours of caramel and creamy lemon curd with fine mousse on the palate. Wonderfully paired with eggs benedict, oysters, cheese, and sweets.

Look for our new pink sparkling the 2021 Quill Rose Frizzante. Frizzante or semi-sparkling wine, is where the wine is carbonated and following the formation of bubbles, it is bottled. Frizzante wine has a pressure of about 2.5 bar, about half the pressure of our Paula Sparkling wine. Light and spritzy with aromatics of raspberries and strawberries and rhubarb pie on the pallet. Prepared slightly off dry it has balanced acidity and will make your tastebuds dance. Enjoy this sparkle with charcuterie, poultry dishes and or with your loved ones. Blue Grouse Estate Winery and Vineyard, 2182 Lakeside Road, Duncan Wednesday to Sunday from 11-5pm 250744-3834

Jenny Garlini Head Office Maven Blue Grouse Estate Winery and Vineyard

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