Charmat, Rosewood Estates Winery

Welcoming back our much beloved Charmat. 

This non-vintage (NV) Charmat-method sparkling wine project was first envisioned at the start of 2016 harvest. Our goal was to explore the effects of extended maturation in bulk (rather than in bottle), as well as the impact of blending multiple vintages on the base for our sparkling wine library. Small volumes of base wine were produced from each harvest between 2016 and 2024, aged individually in neutral French oak, and only minimally topped and tasted over time. The final blend undergoes secondary fermentation in tank, using the Cuvée Close (Charmat) method, to produce its fine bubbles.

86% Chardonnay, 14% Pinot Noir.

Alcohol: 12.0%
Residual Sugar: 5.5 g/L
TA: 6.0 g/L
pH: 3.4

Label art by Andrea Smith.

⭐️Tasting notes by Leah Spooner (Leah’s Favorite)

Geographical Indication: Niagara (Ontario)
Varietal: 61% Chardonnay; 24% Cabernet Sauvignon; 15% Cabernet Franc
Alcohol: 12.5% ABV
Residual Sugar: 11.4 g/L (Brut Sur Nature)

Style Snapshot: A savoury, cool-climate sparkling wine crafted using the solera method — layered, creamy, and mineral with delicate mousse. High natural acidity balanced by subtle sweetness makes this wine a perfect contrast for both rich and subtly sweet dishes.

Appearance: Golden yellow with a soft, persistent mousse.
Nose: Pear drop, golden apple — fresh and lightly candied.
Palate: Biscuit, lemon candy, and honey. Creamy with a mineral edge and elegant texture.

Quality Score: 94 – Serve well chilled (6–8 °C). Enjoy now through 2026 as complexity continues to evolve. No decanting needed.
Serving Temperature: 6–8 °C in a flute or tulip-shaped glass to preserve mousse and aromatics.
Drinking Window: Now through 2026 for evolving savoury depth.

Food Pairings: Warm bacon-wrapped dates with blue cheese, triple-cream Brie,
buttermilk fried chicken with honey-lime drizzle, creamy leek & potato croquette with herb aioli, honey lavender financier