Piper Sonoma Brut Reserve

Sonoma County, California

Non-Vintage

We hand craft our Brut Reserve by Méthode Traditionnelle, the same time-honored and labor-intensive technique used by the Champenoise to craft the best Champagnes. Parcels of Chardonnay and Pinot Noir are hand harvested, pressed and fermented separately, some in stainless-steel and some in French oak barriques, creating an array of unique base wines. During the assemblage of the cuvée, our winemaker tastes each base wine and carefully selects those which are deemed the top tier. Additional complexity is created by adding barrel-fermented chardonnay from our library of reserve wines before the cuvée is placed en tirage for its second fermentation in the bottle. Left en tirage for a minimum of 14 months prior to disgorgement, our Brut Reserve further develops toasty aromas and flavors, and its rich, creamy texture.

Tasting Notes

On the nose; intense aromatics of fresh tangerine, pineapple and pear, followed by toasted hazelnut and butterscotch. Medium bodied and rich and creamy in texture, with flavors of citrus, crisp green apple and minerality, culminating in a long mouthwatering finish.

Winemaking Notes

Pinot Noir and Chardonnay fruit is hand picked and brought directly to the winery. Each parcel is pressed and fermented separately, in both stainless-steel and older French oak barriques, creating an extensive selection of base wines to choose from. Winemaker Keith Hock then tastes each component and selects only those that are deemed the top-tier and have the potential to produce exceptional wine. Accessing the extensive reserve wine program, the cuvée is placed en tirage for secondary fermentation in the bottle for a minimum of 14 months. Finally, at disgorgement, a small percentage of older reserve wine is included in the liqueur d'expedition adding further complexity and texture.

Technical Info

BLEND 92% Chardonnay, 8% Pinot Noir TECH SPECS ABV 11.4% RS 4.5g/L

Vineyard Notes

With nearly forty years of experience in Sonoma County, the winemaking team source from more than 20 growers, some of whom, like the Greene, Young and Ledbetter families, have been supplying grapes for more than three decades. Many growers have adopted voluntary no-till farming practices, with a strict adherence to hillside ordinances. Sustainable agriculture and integrated pest management techniques have been integrated and organic or naturally derived fertilizers are utilized, while composted grape material is used as fertilizer to increase water efficiency and help build soil structure.