4 and 6 bottle levels   $23 (member price $20)
50% Cabernet Franc, 50% Merlot   12.0% ABV

World War II had a devastating effect on the Champagne region. Battles had scarred the vineyards, casualties were high among the locals, and the Germans had appropriated hundreds of thousands of bottles. A thirsty nation wanted high quality sparkling to celebrate.  To fill this void, Bordeaux and other regions stepped up their traditional method sparkling production.  Calvet is a family owned business, founded in 1818, currently run by Jean-Christophe Calvet.  Aged 12 months on the lees during the 2^nd fermention.  Red raspberry, cassis, lemon peel, brioche.

Food Pairing Suggestions:
Pair these festive bubbles with prosciutto-wrapped melon, spicy tuna rolls, ricotta and sausage ravioli with truffled cream sauce, freshly shucked oysters served on grilled sourdough, Gorgonzola and prosciutto topped bruschetta, poached salmon over butternut squash risotto, fresh Spring salad topped with herb vinaigrette, avocado and goat cheese, California rolls, Mediterranean prawn brochettes, smoked salmon, seared scallop and pork belly over pesto couscous, and Foie Gras terrine. This sparkler is equally delightful with soft cheeses, roasted nuts, dried fruits and even strawberry shortcake or Tiramisu.