THE PROCESS OF
The Flaunt Sonoma County Brut was produced using the traditional French method, méthode Champenoise. The base wine of Pinot Noir and Chardonnay was made from hand harvested grapes which were gently pressed and fermented in stainless steel tanks. The wine was bottled en tirage in March of 2014. The wine aged sur lie for three years, it was gradually riddled and finally disgorged in July of 2017. The dosage is 6g/L, giving this Sparkling Wine the Brut classification. The alcohol is 12.5 percent and the acidity is a crisp level at 3.17pH.
I come from a close knit family, born and raised on a farm in a small town called Ennis near the big city lights of Dallas, Texas. I earned a degree in Marketing from Stephen F. Austin State University. My first job after college was at Neiman Marcus in Dallas where I met my future husband, Adam Lee, while we were working together in the Epicure and Wine departments. It was there that I developed an interest in fine wine and I convinced Adam that the two of us should leave our beloved Texas and move out to California to make wine.
Starting in 1994, Adam and I built two wine businesses called Siduri Wines and Novy Family Winery. As an owner, I wore every hat imaginable at the winery. My favorite responsibilities were wine production and vineyard relations.
I am also the proud mother of three pretty cool kids. With the oldest being born in 1999, I have been balancing the winemaker/mother role for quite a while. It definitely helps that Christian, Amber and Truett are so awesome.
Adam and I decided to sell both Siduri and Novy in 2015. This gave me the opportunity to fulfill another dream, making Flaunt Sparkling Wine.
This second release of Flaunt Wine Company is a blend of wine from grapes in the Russian River Valley and the Sonoma Coast. It is approximately equal parts Pinot Noir and Chardonnay. These two grapes work wonderfully in Sonoma County’s maritime climate where the long, cool growing season allows for adequate ripeness of both Pinot Noir and Chardonnay while maintaining superb levels of natural acidity. I have always loved both of these appellations for Pinot Noir and Chardonnay, first as still wines, and now as Sparkling Wine.