The Hedonistic Taster | № 11 | Schug Winery
by L.M. Archer, FWS | Bourgogne ML
“Wine should not be regarded simply as a beverage, but as an art of living, a pleasure.” – Henri Jayer
Welcome to The Hedonistic Taster, a binNotes | redThread™ trade sampling of artisan wines.
The title derives from the term ‘hedonistic tasting,’ coined by legendary Burgundian vigneron Henri Jayer.
The Hedonistic Taster allows me the opportunity to introduce you to some gorgeous pours through this intimate tasting format.
Schug Winery | 2012 Brut Carneros Rouge de Noirs
Pinot Noir Sparkling Wine
My recent interview at Schug Winery included a sumptuous, California-cuisine style wine-pairing luncheon featuring fresh estate-grown fruits and vegetables served up with superb local shrimp for the first course, grilled salmon for the second, and toothsome desserts for the finish, all painstakingly prepared by chef de cuisine Kristine Schug.
One wine Axel Schug served alone, sans food.
A wine that demands attention.
One of those wines you don’t want to share with others, but must.
Wine: Schug Winery Brut Carneros Rouge de Noirs – Pinot Noir Sparkling Wine.
Suggested Retail: $35
Cuvée: 100% Carneros Pinot Noir, Ricci Vineyard K3 Block
Harvest Date: August 31, 2012
Sugar at Harvest: 18.3 degrees Brix.
Fermentation: Three (3) days cold soak skin contact, then full saignée of tank with no pressing. Free-run juice then cold-fermented in stainless-steel tank, with second fermentation in bottle, methode traditionelle.
Tirage and Disgorging: 24 months en tirage (on the yeast); disgorged in June 2015.
Dosage: .03/g/100ml. sugar dosage; total residual sugar = 0.38 g/100ml.
Production: 431 cases.
Release Date: February 1, 2016.
Robe: Translucent cranberry/strawberry robe.
Nose/Texture: Highly refined bead.
Palate: Elegant mousse. The driest sparkling wine I’ve tried to date. Not at all off-putting. A hint of rhubarb on the finish; red fruit on the mouth.
Suggested Pairings: A wine for those who want to move outside their comfort zones, and find a happy place waiting on the other side.
Yes, you may serve as an aperitif. Or with the cheese course. Or as a conversation starter with friends deckside while waiting for the grill to do its thing.
I personally paired this at the conclusion of an alfresco meal, served with an organic watermelon and blueberry salad with fresh mint. Divine.