Yesterday, Em and I had the opportunity to evaluate a dosage trial done on our new méthode champenoise Pinot Noir from the Santa Cruz Mountains.
A dosage trial consists of adding different levels of sugar dissolved in wine in order to create a balance between acidity, mouthfeel, and sweetness. Using sample bottles, we added doses of .2 to .6 percent residual sugar to the wine and considered what each does added to the wine in terms of mouthfeel and how each affected the perception of acidity in the wine.
We think we have an answer but will do the trial again to confirm. This wonderful wine is made from five different clones of Pinot Noir from the Deer Park – Lester Family Vineyard in the Santa Cruz Mountains and will be available sometime in May.