Love reviewing bubbly, and this time it was a Piper Sonoma Brut NV from Sonoma! Below are my tasting notes, information from the winery and a Brut-ish cocktail recipe for those that dare! (Note: my sample arrived packed in Styrofoam, which left a bit of “snow” on the bottle. I left it for the photograph as it was winter and I thought it apropos!)
Piper Sonoma Brut NB (SRP $22)
Chardonnay and Pinot Noir grapes
Evaluated in a wine glass as opposed to a flute, the bubbles clung to the edges and center of my glass and the color was a pale lemon yellow. Aromas reminded me of peach, cantaloupe melon, kiwi, Bananas Foster and a wet sandy beach, all very interesting. Going in for a taste I noted fleshy ripe peaches, pears and lots of lemons, then toasty French bread with orange marmalade jam. A mild to medium acidity allowed for an extensive length that simply danced on my palate until I returned for another taste. Nicely done.
From the Winery
For nearly 40 years, Piper Sonoma has been handcrafting sparkling wines using Méthode Traditionnelle, the same technique used to craft the best Champagnes, but with a personality that is pure Sonoma. Here, creativity and individuality can run rampant, tempered only by an ingrained respect for the land and community.
It’s delicious on its own and is the perfect foundation for memorable mimosas, as well as seasonal cocktails like our “Winter in Sonoma” (recipe below and attached).
Winter in Sonoma
3oz Piper Sonoma Brut NV
1oz Gin
1oz Fresh clementine juice (1 juiced clementine)
1/2oz Winter simple syrup
1tsp fresh ginger zest Rosemary sprig
*Serve in coupe glass*
Instructions: Combine all ingredients (except Piper Sonoma) in ice-filled mixing glass and stir until cold. Strain into glass and top with Piper Sonoma Brut. Garnish with Clementine wheel and rosemary sprig.
Winter Simple Syrup (recipe makes 1 cup):
1 cup water
1 cup sugar
1 tsp whole cloves
2oz fresh ginger chunks
1 rosemary sprig
Instructions: Combine water, herbs and spices in a saucepan and bring to boil. Simmer for 10 minutes, then add sugar. Once sugar has dissolved, remove from heat and let steep for at least 30 minutes before using. Strain syrup into container. Can be stored in refrigerator for 2 weeks.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
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