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Ravines Wine Cellars

Sparkling Brut 2013

Old vines and limestone soils from the Argetsinger vineyard site form the basis for this methode champenoise Sparkling wine from Pinot Noir and Chardonnay. Aged en tirage for six years on the lees allows for nuance, balance and still ripe, fresh fruit with vibrant minerality. Delicate bubbles, crisp, dry baking spices and a saline note produces a very complex sparkler with depth and staying power. 


94 Points, James Suckling

“You could mistake this for a top vintage Champagne, thanks to its impressive depth and the balance of creaminess with elegant acidity and fine mousse, which gives it a wonderful mouth-feel. I love the caramelized-pear and toasted-brioche aromas. A cuvée of 50% pinot noir and 50% chardonnay, Drink or hold.” – SP, 5/17/22


93 Points, Decanter Magazine

“Pinot Noir and Chardonnay in equal proportions were hand-harvested in the cool 2013 vintage beginning on 15 September. After a gentle fermentation in stainless steel, the wine aged seven years on the lees before being disgorged in autumn 2021 with an extra brut dosage. The result has aromas of ripe pear, marzipan and acacia flowers, plus a restrained toasty quality. The texture is creamy and dense but remains very lively, with a delicate balance between richness and vibrant acidity that carries the wine to a satisfyingly long finish. Drinking Window 2022 - 2045.” – CC, 1/31/22

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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.