This tasty Blanc de Blancs is sourced from the Kiser Block of Sangiacomo Vineyard’s Chardonnay, and it was handled in such a way as to extract maximum complexity. Winemaker Heidi Bridenhagen utilized parts of each of three pressings to access elements of grip, acidity and freshness that make for a compelling wine. The cuvée spent six months in neutral French oak before bottling, then rested 30 months en tirage before disgorgement. The result is a zesty, bright lemon character on entry, accented with hints of toast that ride a creamy texture through a cleansing finish. I would use this as an aperitif — it’s a great way to start an evening of fine dining.
MacRostie, Sonoma Coast (Sonoma County, California) 2020
By Rich Cook