Summerhill Pyramid Winery’s multiple-international-award-winning Cipes line of sparkling wines are a cause for celebration. Summerhill’s winemaking approach and stewardship of the Okanagan’s incredible terroir, nurturing organic and biodynamic vineyards, has resulted in perpetual acclaim.
Blanc de Blanc 2012
Wine writer and judge Natalie MacLean awarded 93 points to Summerhill’s Blanc de Blanc 2012, proclaiming: “Absolutely top-notch, premium sparkling wine made with 100 per cent Chardonnay grapes. This Blanc de Blanc is toasty, creamy, rich and refreshing.” Noting aromas of “freshly baked bread and golden apples., she deemed it a perfect chilled apéritif or companion to shellfish, seafood and vegetarian dishes.
Okanagan Chardonnay grapes are carefully chosen for low sugar and naturally high acidity, then whole-cluster-pressed. Extended sur lie aging (7.5 years minimum) and disgorging in small batches reveals dazzling, complex sparkling wine with lemon, key lime, brioche, hazelnut and lime pith notes. Feel a delicate creamy mousse, medium body, refreshing acidity and a long, lingering finish.
Traditional Method Reaps Rewards
Discover Summerhill’s winemaking methods and fruit selection at summerhill.bc.ca. Learn the composition of 2004 Traditional Cuvée, aged sur lie 18 years and emptied in small batches. Intense aromas of honeyed yellow apple, caramel, toasted nuts and earthy umami precede penetrating marmalade, ginger and key lime pie flavours. Seashell minerality, ultra-creamy mousse and mouthwatering acidity refresh the palate. Pair with with confit chicken, mushroom terrine, roasted bone marrow, or even french fries!
Of the striking Premier Cuvée 2000 Ariel, British wine expert Steven Spurrier (Decanter magazine, and organizer of the 1976 “Judgement of Paris” competition) gave it 95 points saying, “This is a really, really good wine.”
Complex and mature with vibrant primary fruit, creamy lemon custard, warm brioche, candied orange, lemon zest, ripe apple, dried apricot, walnut and ginger on the palate. This is attained through crafting in the traditional method and aging 17.5 years sur lie before disgorgement in small batches. Ariel pairs beautifully with baked oysters, Dungeness crab, and goat cheese in phyllo pastry.