From the winery: To create this wine, Jason blended vintages of Pinot noir fruit (48%), Pinot Meunier (6%), Chardonnay (9%), Pinot Blanc (5%) and Chasselas doré (31%). Fermentation and aging occurred in a mixture of wood barrels and stainless steel. Full malo and an average of 11 months on lees lend a subtle richness with zero residual sugar. The final step: Jason had the wine carbonated to 4.2 atmospheres of pressure and bottled under crown cap
