The pinnacle of Unsworth’s sparkling wine collection, Cuvée de l’île is crafted in the traditional method. 2017 Cuvée de l’île is a blend of 50% Pinot Gris, 50% Pinot Noir, sourced from Saison Vineyard, Sunnydale Vineyard, and Zanatta Vineyard. Vinified in the traditional method, the grapes are hand harvested, whole cluster pressed, with only the finest free run juice being utilized. The majority of the wine is fermented in tank with the small remainder fermented and aged in neutral French barrels. After fermentation the wine is lees aged in tank and for a further 18 months in bottle before hand riddling and disgorgement. Following a minimal Brut Nature style dosage, the wine was aged for a further year before release. Presenting as a more complex and savory style compared to Charme de l’île as it takes several years from grape to shelf. The wine shows toasty notes of nuts and fresh brioche supported by apple and lemon. Cuvée de l’île is a wine of passion and made in very small quantities. It is bone-dry, poised and reminiscent of the finest Champagne showcasing Unsworth’s meticulous attention to detail.
2017 Cuvée de L’île Traditional Method – Magnum
The pinnacle of Unsworth’s sparkling wine collection, Cuvée de l’île is crafted in the traditional method. 2017 Cuvée de l’île is a blend of 50% Pinot Gris, 50% Pinot Noir, sourced from Saison Vineyard, Sunnydale Vineyard, and Zanatta Vineyard.
Vintage – 2017
Appellation – BCVQA Vancouver Island
Harvest Date – September 18, 2017
Acid – 10.5 g/l
pH – 3.1
Aging – 18 months in bottle before disgorgement, followed by an additional 6 months before release.
Residual Sugar – 0.0 g/l
Alcohol – 12.0%
Aromas of gala apple, lemon curd and brioche, are followed on the palate by green apple, and a toasty, complex mid-palate and long finish.
The fruit for the 2017 Cuvée de l’île is from, Saison Vineyard, Sunnydale Vineyard, & Zanatta Vineyard.
Cuvée de l’île is our sparkling wine made in the Champagne or Traditional method. This method of production is much more labour intensive, requiring time and patience. The Champagne method results in a serious, age-worthy wine with complex flavours.
2017 was a ripe year in the Cowichan Valley, resulting in full, round and riper wines for the region. The base wines were fermented in 90% Stainless steel and 10% Neutral French oak barrels. The ripeness of flavour, balanced acidity, and extended aging before release encouraged us to try a Brut Nature style with no sugar at all in the dosage.
Food Pairing Notes
The quintessential wine for oysters on the half shell! It is also great with hearty soups and with seared scallops with, fennel and orange.