You can't celebrate the holidays without some bubbly!
Quotidien means “your daily ration” and is designed for casual, everyday quaffing while still honouring the blending tradition of France’s great Champagne houses. A combination of Riesling and Chardonnay, this dry sparkling is blended with a portion of solera wine and re-fermented via Charmat method like Prosecco. Pour it for your guests and toast the New Year with these special BC bubbles!
Varietal: 70% Riesling, 30% Chardonnay
Awards & Reviews: 90 Points, John Schreiner; 90 Points, Rick VanSickle
- Paxon Family Vineyard, Naramata and ConVida Vineyard, Skaha Bluffs
- The Chardonnay component of the base wine comes from the Skaha Bluff and was picked in passes over a two week period in early September. This ensured a low potential alcohol with the first pick, brisk acidity on the second and ripe, optimum flavours by the third pick. This base wine was slowly pressed on a Champagne whole-cluster press cycle and its must was hyper-oxidized to stabilize colour and flavours. The Riesling component was picked in the third week of September and ambiently fermented separately. Once blended with the Chardonnay, the wine sat on fine lees over the winter of 2018 in a neutral 30 hL French oak cask. Finally, it was then blended with an addition of aged Riesling solera that was slowly and gently oxidized (no addition of sulphur). In absence of autolysis - which occurs in traditional Method Champagnoise - this technique of lees and neutral barrel aging achieves a similarly interesting, sophisticated, biscuity-fresh and slightly nutty palate. This blend was made sparkling by a second ferment using a pied de cuvée, Champagne yeast and a sugar addition of 13g/L right into the pressurized tank. The Charmat tank achieved a full 45 psi of pressure and took the wine up to 11.7% alcohol. We chose to add no final dosage to the already rich and aromatic 2018 Quotidien Brut.
- Vigorous fine mousse creates a mouthful of lemon meringue and pineapple fruit precisely balanced by juicy, racy acidity. The beautiful, lingering, toasty finish is complex and makes a satisfying accompaniment to fresh oysters, fried olives, gourgères and salty, aged cheeses. A versatile bubble always ready for fun.