Wineries use various sugar sources for the prise de mousse (secondary fermentation that takes place in the bottle) which gives sparkling wine its sparkle… Left Coast uses estate Honey for our Queen Bee Bubbly!
The result is a dry, sparkling wine displaying ripe Ginger Gold apple and Bosc pear flavors, with a hint of honey and clove aromatics.
Queen Bee Bubbly derives its name from the bee hives on our estate and the honey they provide. The wine is entirely Pinot Noir base and bottle conditioned. To create the carbonation needed for sparkling wines we induce a secondary fermentation in the bottle. We use encapsulated yeast (Turn the bottle upside down to experience the 'snow globe' effect of the yeast.) and our estate honey as the tirage.