2015 Blanc De Noir

Hand-picked from a single block of 1985 “Clone 93” Pinot Noir, this traditional method wine has emerged as quite the charming sparkling: suitable for special celebrations and everyday occasions.

Ever so slightly pink, our Blanc de Noir exhibits classic Champagne-style aromatics of brioche and lingonberry with a fresh oyster shell character and a sweet hint of rhubarb pie.

The palate is lush and complex with a wonderful mousse present before the hallmark Tantalus acidity and minerality shines through. Gala apple, feijoa, rhubarb, caraway seed and freshly squeezed Meyer lemons all play their part. We see this sparkling evolving beautifully over the next 5 to 7 years.

The base wine was fermented and aged for 6 months in neutral oak barrels. Secondary fermentation took place in late May, and the wine underwent a two-year tirage. The wine was disgorged in the Spring of 2018 and received a light dosage of our 2015 Pinot Noir before finishing in bottle.


The 2015 growing season gave us record-breaking heat but the balance in our wines remained intact. Curiously, once temperatures reach above 35 degrees Celsius, vines enter a dormant protective mode.

Our very warm July in particular saw steady and slow ripening as opposed to what one might expect. Cooler September evenings soon arrived and offered a welcome relief as harvest commenced and the ripening phase finished off.

With a series of warm growing seasons behind us, our dedication to thoughtfully promote a healthy, balanced vineyard is paramount. Organic nutrient additions and precise canopy and irrigation management all play a vital role. In addition, we continue to farm as sustainably as possible – without the use of herbicides or pesticides. Our honey bee apiary is thriving and we’re amazed at the diversity of resident species that can be found on our property – a true testament for us to the health of our site.



91 points - Anthony Gismondi, The Vancouver Sun

From a single block of Clone 93 Pinot Noir planted 23 years ago this Champenoise ‘traditional method” sparkler opens with a feint hue of colour and a soft effervescence that captivates. The base wine was fermented and aged for six months in neutral oak and then aged on its lees two more years, gaining complexity and texture.

The final product was disgorged in the spring of 2018 and bottled with a dash of 2015 Juveniles Pinot as its dosage. The nose is a subtle mix of red fruits, toast, umami-like dried herbs and guava that finishes chalky. Seriously delicious. Winery direct/ private wine shops.