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Domestic Tranquility

There’s quality and value in top American sparkling wines
Tim Fish
Issue: December 31, 2009

The 30 tons of Chardonnay tumbling into the grape press at Mumm Napa are the last of harvest 2009. It's a warm day in mid-September and winemaker Ludovic Dervin has to be a patient man. Consumers won't taste any of this freshly crushed juice as sparkling wine for at least two years if it's blended into Mumm's non-vintage brut, or as many as eight years if it's deemed worthy of the winery's top bubbly, DVX.

For the full article, check out the new issue of Wine Spectator, on newsstands December 8, 2009.

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