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Crisp scents of apple, lemon, honey and 'frash', fresh, crusty bakery bread. The texture is clean, rich and finely moussant. Flavours imply green apple, citrus and seared caramel.
Composed 59% of chardonnay and 41% pinot noir. Both varieties were grown on Beamsville Bench estate sites, and hand-harvested at average 18.4° Brix.
After the grapes were whole-cluster pressed, the chardonnay and pinot noir juices fermented separately in older French oak barrels. Bisous was vinified in the Traditional Method.
Tirage followed almost a year in barrel. Once bottled, the wine was transferred to our original cellar beneath the Moira Vineyard to undergo secondary fermentation and age on the lees for 36 months.
At dégorgement, alcohol was 12% and residual sugar 4 grams per litre.
Food Companions: Everything goes with sparkling! Try some of these classic suggestions: triple cream, brie-style cheese or sweet bread and mascarpone cheese; butter cream sauce or even buttered popcorn; Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters; Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
Awards & Ratings
A traditional method sparkling wine with pronounced toasty-yeasty-biscuity character in the expected fashion, also sharp palate, complex, with impressive density and length. A classic. Tasted June 2019.
- John Szabo, MS, WineAlign
Complex with a lot of character on the nose and in the mouth. Pleasant notes of hazelnuts, yeast and almond paste underlined by lemon and wet stone notes. A fine and elegant mousse accentuated by a lively acidity. Long finish in the mouth. Very well done.
- Michelle Bouffard, WineAlign
- National Wine Awards of Canada 2019, Gold Medal
This was a featured wine in December's Wine Club package, 2019.
Tasting notes written by Tony Aspler.
Geographical Indication: VQA Beamsville Bench
Varietal: Chardonnay (84%) & Pinot Noir (16%)
Vineyard: Beamsville Bench estate vineyards
Cases Produced: 240
Appearance: Light golden colour with active, tiny bubbles.
Nose: A nose of apples, lemon zest and crusty bread.
Palate: A blend of chardonnay and pinot noir rendered sparkling by the traditional method of fermentation in bottle and left on the lees for forty months before disgorging. Medium-bodied, crisp on the palate, a green apple flavour with a long, lemony finish enhanced by a light floral note. ‘Bisous’ is French for ‘kisses.’
Quality: Outstanding. 90 points. Drink now or over the next two years.
Food Pairing: Shrimp cocktail, fried calamari with lemon aioli, spaghetti with roasted garlic cream sauce, dill and caviar deviled eggs, and fresh veggies with mascarpone cheese dip.