2016 Brooks Extended Tirage Sparkling Riesling

2016 Brooks Winery Extended Tirage Sparkling Riesling

Hyland Vineyard,
McMinnville,
Willamette Valley,
Oregon

13% alcohol

Cork and cage closure

400 cases produced

Méthode tradionelle/méthode champenoise

The 2016 vintage was a warm one, producing smaller berries with a higher concentration of flavors. After harvest, this Riesling juice was fermented and aged in all stainless steel until bottling, helping to retain its brightness and tart notes. Once bottled, the wine was aged on the lees for 44 months. While costly, extended tirage allowed the wine to comingle with its expired yeast, which significantly changed it over that time. During those 3 1/2 years, the lees imparted more and more texture and flavor into the wine. And don’t fret, Brooks removed the expired yeast lees before offering this sparkling wine for purchase. 😉

Color:

Sunshine yellow

Bouquet:

Fragrant fruit aromas of lemons, pineapple, and lychee jumped out of my glass as I gently swirled my glass of bubbles. I also smelled that classic petrol smell (like a new pair of tennis shoes), as well as hints of marzipan. Pro tip: swirling too vigorously will crush your bubbles.

Palate:

With small, almost foamy bubbles, this Riesling tasted of tart quince and lemon, coupled with honeysuckle and popsicle stick. It had loads of zippy acidity with a long, zingy finish. Winemaker Chris Williams excels at teasing the natural acidity out of his wines… and this bottle of bubbles delivered tons of tartness!

Food pairing suggestions:

Grilled Chinese chicken salad, bacon and egg pizza, seared scallops on fresh corn cream, potato, leek, and mushroom gratin.

SRP $55

www.brookswine.com

Don’t miss our other posts about Brooks:

2019 Brooks Winery Amycas white wine

2014 Brooks Winery Sunset View Vineyard Riesling

The new Brooks Winery in the Eola-Amity Hills

Be sure to check out our Bubbles… explained series:

Wine 101: Bubbles… explained, part one

Wine 101: Bubbles… explained, part two

Wine 101: Bubbles… explained, part three

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About the Author: Michele Francisco