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Ravines Wine Cellars

Sparkling Blanc de Blanc 2013

Made in the traditional, centuries-old French method of Champagne making (Methode Champenoise), this beautiful sparkling wine is 100% Chardonnay grown in the limestone soils of the Argetsinger Vineyard. Bottle fermented and aged en tirage for seven years until being disgorged and finished by winemaker Morten Hallgren and his team in the fall of 2019. Fine bubbles with a beautiful nose of baking spices and lifted apples. A full mouth-feel is balanced by energy, tension and crisp, textural finish.

94 points, Wine Advocate

"The 2013 Blanc de Blanc Sparkling Wine is all Chardonnay, unoaked, with five grams of sugar, 10.2 of total acidity and 12.6% alcohol. This was disgorged in January/February 2020, after 70 months on the lees. (The date is not on the label, but this is a unique disgorgement.) Sourced mostly from Argetsinger vineyard (85%; the rest from Hobbit Hollow), this is textured, bright and simply gorgeous. Showing anticipated complexity given the long time it spent on the lees, it adds reasonable concentration to go with its sunny and lively demeanor. It is always elegant, while the mouthwatering finish lingers, lifting the fruit. This is beautiful just now. The only question is how much longer it might age. It certainly shows some hints of maturity now, but only hints. Mostly, it is young and vibrant. The acidity should help preserve it. It seems to have the structure to drink well throughout the decade, at least. For what it is worth, it was arguably better a couple of days later. There is no reason to wait, however. It's beautiful today." MS, Wine Advocate, May 2021

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Wine Specs
Finger Lakes AVA
Harvest Date
Sept 15 - 16
Alcohol %
Wine Profile
Vineyard Notes
33 year old Chardonnay vines and 32 year old Pinot Noir vines from the Argetsinger vineyard on the south-east side of Seneca Lake. The soil consists of howard gravel over limestone bedrock. The growing season was exceptionally warm in 2012 with near ideal conditions. Hand harvested on September 15th and 16th.
Production Notes
After a long, gentle, whole cluster press cycle, the juice underwent its first fermentation in stainless steel tanks. After being bottled in the spring of 2013, it completed the second fermentation by late summer. Long lees aging took place to improve foam structure and fine bubbles. Hand riddled and disgorged during the final quarter of 2019, with a dosage introducing less than 5g/l of sugar.