This Argentine wine was made in the traditional method, Champenoise, meaning it got a second fermentation in the bottle. It was aged for a year in the bottle with the spent yeast cells, a method called sur lie, which imparts more weight and creaminess to a wine.
The grapes - 62% Chardonnay, 33% Pinot Noir and 5% Viognier - came from Bianchi's Dona Elsa Estate and Las Parades Estate. The sandy soil sits 75- meters above sea level in San Rafael, Mendoza. Alcohol registers 12.5% abv and it retails for $22. Bianchi is imported by Quintessential Wines.
This is one complex sparkler. I have been taken aback in the past by several South American Chardonnays, which sometimes have led me to think of Champagne. Bianchi Brut comes on with some Meyer lemon and tangerine, which is quickly greeted by a toasty note, then squeezed aside by a smokey aspect. There's a lot going on in there. The palate is simply delicious, with savory overtones on the fruit flavors. Acidity zips right along, but doesn't make a nuisance of itself. Pair away with, you know, anything - it's a bubbly - but I'm just going to sip this until it's gone.