Embarking on a Sparkling Journey
In 2020, we set out on an exciting experiment: to craft the finest Traditional Method Sparkling Wine we could. A small block of Chardonnay was chosen at Bobby Gidda's homestead. Nestled near Smith Creek in West Kelowna, this small acreage of grapes have proven themselves perfectly suited for high end Traditional Method Sparkling Wine production.
Blanc de Blancs: A Royal Affair
“Blanc de Blancs” translates to “white of whites,” meaning a sparkling wine made entirely from white grapes. In the famed Champagne region of France, sparkling wines are typically made from a blend of Pinot Noir (a red grape), Pinot Meunier (also red), and Chardonnay. Within the esteemed region of Champagne... wines distinguished as "Blanc de Blancs or Blancs de Noir" are set apart- and for deliciously good reason.
Our Royale Blanc de Blancs, is made exclusively from Chardonnay grapes grown right in the backyard of our proprietors, Harpreet and Bobby Gidda.
Traditional Method: The Art of Bubbles
Creating sparkling wine is a precise and patient process. Our Blanc de Blancs is made using the Traditional Method, the same method used in Champagne. Here’s how it works:
- The First Fermentation: We start with a still base wine.
- Bottling: This base wine is bottled with a small amount of yeast and sugar before being tightly sealed.
- The Second Fermentation: Inside the bottle, the yeast ferments the sugar, creating both a little more alcohol and the all-important bubbles (CO2) that give the wine its sparkle. This is why Champagne and sparkling wine bottles are so thick—the pressure from the CO2 builds up inside.
- Lees Aging: The wine then rests on its lees (the yeast sediment) for at least 12 months. This step is key to developing those delightful flavors of brioche, pastry, and biscuit. The longer the aging, the more pronounced these flavors become.
- Riddling & Disgorging: Over time, the bottles are slowly turned from horizontal to vertical, causing the yeast to settle into the neck. The neck is then frozen, and the yeast plug is popped out in a process called disgorging.
- Dosage: The bottle is topped off with extra wine, known as the dosage, and sealed with a traditional cork and wire cage.
From start to finish, the Traditional Method takes thoughtful patience and precision—but the result is a wine worthy of celebration.
Our Experiment in Time
2020 offered us a nearly perfect growing season and a unique opportunity. To uncover the perfect aging time for these exquisite grapes, we embarked on an experiment, holding back select cases of Royale Blanc de Blancs to age on lees for different time periods:
- Royale: Disgorged after 12 months—this was the first release of our Royale series that produced a delicate mouse with fresh flavours of green apples and citrus.
- Royale II: Disgorged after 24 months—this wine went on to win top sparkling wine honors in the Wines of BC Top 50. The palate - apple sauce citrus, and light brioche.
- Royale III: Our most complex wine yet! Aged for a luxurious 36 months. The difference in flavour? Expect to find notes reminiscent of baked apples, flakey pastry and a fine mousse of delicate but persistent bubbles that dance in your glass.
Each batch highlights the incredible transformation that occurs as the wine ages, especially during the time it spends resting on its lees (the yeast sediment), which adds layers of complexity to the flavor.
So, the next time you pop open a bottle of Royale Blanc de Blancs, you’ll know that what’s in your glass isn’t just sparkling—it’s the product of time, tradition, and a touch of magic.
Want to taste the difference? Enjoy our LIMITED EDITION ROYALE LIBRARY PACK. This exclusive offering features our Library Release of Royale, Royale II and Royale III side by side. A delicious experience showcasing the elegance of traditional method lees ageing along our quest in exquisite wine making.