Where is Great Western Champagne made?

Great Western Champagne is made at the Pleasant Valley Wine Company, located near the village of Hammondsport, New York. This historic winery holds the distinction of being the oldest winery in the Finger Lakes region. As an expert sommelier and brewer, I have had the pleasure of visiting this iconic winery and learning about its rich history and winemaking process.

The Finger Lakes region, known for its picturesque landscapes and ideal grape-growing conditions, is home to numerous wineries. However, the Pleasant Valley Wine Company stands out as a true pioneer in the industry. Established in 1860, the winery has been producing wine for over a century and a half.

During my visit to the Pleasant Valley Wine Company, I had the opportunity to explore their vineyards and witness firsthand the care and attention given to each grape varietal. The winery's commitment to quality is evident in every step of the winemaking process.

To produce Great Western Champagne, the winery follows the traditional method, also known as the méthode champenoise. This labor-intensive process involves a secondary fermentation that takes place in the bottle, resulting in the characteristic effervescence and complex flavors associated with Champagne.

The grapes used in Great Western Champagne primarily come from vineyards in the Finger Lakes region. The cool climate and unique terroir of the Finger Lakes contribute to the distinct character of the grapes, which in turn translates into the final product.

Once the grapes are harvested, they are gently pressed to extract the juice, which is then fermented. Following the initial fermentation, the base wine is carefully selected and blended to create the desired flavor profile for Great Western Champagne. This blending process requires the expertise of the winemakers to achieve the perfect balance of flavors and aromas.

After the blending is complete, the wine undergoes a secondary fermentation in the bottle. This process involves the addition of yeast and sugar, which produces carbon dioxide, creating the bubbles in the Champagne. The bottles are then aged on their lees for an extended period, allowing the wine to develop complexity and depth of flavor.

Throughout the aging process, the winemakers at the Pleasant Valley Wine Company meticulously monitor the progress of the Champagne. Each bottle is rotated and riddled, a technique used to collect the sediment in the neck of the bottle. This sediment is eventually removed through a process called disgorgement, ensuring a clear and pristine final product.