Westport Rivers Winery, Blanc de Blancs, Brut 2013, Westport, MA
This Massachusetts Champagne Method Brut gets top marks—it has fine bubbles and notes of lemon, warm butter, and brioche, along with pineapple and marzipan.
APPELLATION: Southern New England
SUBREGION: Buzzards Bay
GRAPES: 100% Chardonnay
PRACTICE: Sustainable, small farmer
SOIL: Loam on well drained gravel
VINIFICATION: Minimally processed, using ancient, traditional methods including those of Champagne and Burgundy
METHOD: Traditional Method
COLOR: Pale straw yellow
BODY: Light to medium
TASTE: Dry (Brut)
PRIMARY AROMAS: yeasty brioche, warm butter, lemon, citrus
FLAVOR: Pineapple, marzipan, brioche, toasted bread
FORMAT: 750 ml
SERVICE AND SUGGESTION: Serve ice cold. Serve with anything that’s a classic pairing with Champagne—oysters and caviar, or steamed mussels with a lemon and garlic sauce.
ABOUT THE PRODUCER: In 1982 Bob and Carol Russell sought to re-enter the wine-growing business that Carol’s father, Herbert Grifenhagen, and grandfather, Max Grifenhagen, loved so dearly. Herb and his father had grown their upstate New York Germania Wine Cellars brand into a nationally celebrated sparkling wine. The Russell couple dreamed of returning to the family’s tradition of raising grapes and making champagne. In 1982, after searching the globe for the perfect place to farm flavorful sparkling wine, they chose Westport, MA. Their bold vision and daring tactic was proven to be revolutionary.
Several years later, the vines arrived and oldest son Rob came aboard to plant and manage the vineyard. Rob and his crew planted the first vines in 1986. Since then, our vineyard has grown to 80 acres, the largest vineyard in New England.
Hugo and Luis Quezada joined Rob in the vineyard during the 90’s. The winery opened to the public during the summer of 1991 and has earned over 20 gold medals and endless praise from wine critics worldwide.
The Russell’s founded both Buzzards Bay Brewing and Westport Rivers Winery upon this deep regard for local agriculture and education. As of 2012, the Russell Family has permanently preserved 400 acres of working farmland and forest.
ABOUT THE VINEYARD: 80-acre sustainable vineyard planted in 1986