J Cuvée XB Extra Brut NV

  • 750ml
  • $45
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Our J Vineyards Brut Cuvée - Extra Brut features a brioche and light almond aroma on the nose with juicy lemon and lime rind zests. It is perfect as an aperitif or first course accompaniment to Dungeness drab or thinly sliced sashimi over a bed of lightly dressed mixed greens. Try it with crudo yellowtail topped with ginger, lime and avocado.

About J Cuvée XB:

Our J Cuvée XB is made in an extra brut style, resulting in our driest sparkling wine. Following harvest in small, quarter-ton bins, whole grape clusters were placed into our unique Coquard press to gently coax clean juice. The juice fermented and was kept separate until the final blending decision in November of 2011. Afterward, the wine was cold stabilized to remove excess tartrates before bottling.

Aging Notes:

After the secondary fermentation occurred in the bottle, the wine was aged on tirage for nearly three years in our cellars. In August of 2014, the bottles were riddled to remove the yeast sediment. We limit dosage to nearly zero to produce this focused, dry wine. After three more months of aging on the cork, the wine was released from our cool cellars.

Technical Notes

Appellation::
Sonoma County
Final Blend::
53% Chardonnay, 45% Pinot Noir, 2% Pinot Meunier
Bottled::
Februrary, 2012
Disgorged::
October, 2014
Release Date::
May, 2015
Alcohol Level::
12.5%
Titratable Acidity::
0.89 g/100ml
pH::
3.23
Residual Sugar::
0.50%
Case Production::
700
  • 88 POINTS - NV Cuvée XB

    A full-bodied expression of vanilla and stone fruit, with an almond base, this is made from half Chardonnay and just about half Pinot Noir, with a tiny addition of Pinot Meunier. Juicy and fresh, it'll pair well with heavier foods like crab or suffice as an apéritif, but could shine most brightly with dessert, in step on the palate with a crème brülée."

    Wine Enthusiast, Virginia Boone, July 2015
  • 91 POINTS - NV Cuvée XB

    Here is a wine whose crackling edges, nicely filled out and completed by a lightly toasty, crème brulée note, make it a mate for the tangiest of fresh-shucked bivalves, and it is likely to be favored by those whose tastes for acidity are being served by the shift in that direction, of which low- and no-dosage bubblies are a part." 

    Connoisseurs' Guide to California Wine, November 2014

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