Wine Article

Steller’s Jay sparkling wines are hand crafted in the Okanagan Valley
using the traditional French “Methode Classique.” First produced in
1989 and named after British Columbia’s official bird, Steller’s Jay Brut
stays true to its tradition by remaining one of Canada’s preeminent
sparkling wines. White peach and golden hues flatter the ripe orchard
fruit and citrus blossom aromas in this crisp and complex sparkling
wine. Rich flavours of toasted nut and red berries layer the palate,
resolving to a soft and creamy floral mousse finish.
HARVEST
The harvesting of our premium Pinot Noir and Chardonnay grapes
for Stellar’s Jay Brut begins in mid to late September which assures
ideal sugar levels. The Pinot Blanc follows and is added to the Brut
base. Early harvesting of these grapes ensures a crisp, fresh acidity
in our award-winning sparkling wine.
WINEMAKING
A well-orchestrated blend of Chardonnay, Pinot Noir and Pinot
Blanc. Using the traditional “Methode Classique”, our wine is
innoculated with yeast and left “en tirage” for three years allowing
optimal time to synergize the fruit and the lees. The bottles are
then hand riddled before being disgorged, dosaged, corked and
then released.
FOOD PAIRINGS
Stellar’s Jay Brut displays smooth flavours which complement a
variety of dishes. This dry, delicate sparkling pairs beaufifully with
flavourful seafood dishes, such as sushi, carmelized sea scallops or
rich lobster risotto. And never forget the simple luxury of a fresh
chocolate-dipped strawberry with a glass of Stellar’s Jay Brut!
STELLER’S JAY BRUT 2009
TECHNICAL NOTES
Alc./vol.
12.5%
Dryness
0
Total Acidity
7.3 g/L
PH Level
3.28
Residual Sugar
10.5 g/L
Oak Aging
No
Serving Temp
9 ̊C
Release Date
Nov 2014