LCBO Vintages Release
A blend of hand-harvested Pinot Noir, Chardonnay and a small quantity of Pinot Gris from the estate vineyard. After whole-cluster pressing, juice was fermented by varietal, then blended and bottled. The wine is made in the traditional method: secondary fermentation takes place in-bottle, as in Champagne, not in a tank, as in Prosecco and many inexpensive sparklers. Following the second fermentation, the wine aged sur lie for 24 months, then left for approximately six to nine months after disgorging.
The Brut has a fine mousse, with lemon and toast on the nose and palate and a crisp citron finish.
“This non-vintage bubbly from one of Canada’s top Champagne-style producers is superb. A blend of mostly pinot noir with chardonnay and pinot gris, it’s bone-dry, rich and creamy, with a sherry-like tang and bread-like autolysis essence. Wonderfully yeasty, honeyed depth.”
93 points, Beppi Crosariol, Globe and Mail, Oct 2014
“Blue Mountain is well known for its quality, both in sparkling wines and Pinot Noir. Produced in the traditional method and aged 24 months on the lees, this dry, pale-gold blend of Chardonnay, Pinot Noir and Pinot Gris displays alluring aromas of butter biscuit, pear, ripe apple and citrus. The refreshing mousse has a fine, creamy texture, while the palate offers vivid citrus and light tree-fruit flavours. Light-medium bodied, the wine is in fine balance with a crisp, lengthy aftertaste. With so few wines from the Okanagan finding their way here, you won’t want to miss this one.”
4.5/5 stars, winecurrent.com, Nov 2015
“A long time BC benchmark for bubble, there are many new producers snapping at Blue Mountain’s heels and in particular, its Brut market. Expect a vibrant sparkler with leesy/brioche notes mixed with green apple and nutty citrus aromas that precede its dry, earthy, green apple, lemon/honey flavours. A classy, dry, cool-style sparkler that’s fresh and mineral driven. The latest mix is 56/39/5 pinot noir, chardonnay and pinot gris re-fermented in the bottle. It spends two years on the lees before it is disgorged (March 2013) and kept another six to nine months before release.”
90 points, Anthony Gismondi, Nov 2016