Well, kick me in the head and call me Charlie, not literally of course, another sparkler in Niagara! This one is made in the "method classique"- which means aged on lees in the bottle, like they do in Champagne, but not the usual three years, as you would find in Champagne. Instead, winemaker Tom Green went for a sixteen-month ageing period, and instead of using traditional grapes, like Chardonnay or Pinot Noir, he used Pinot Blanc. The nose is lemon, apple, honeydew and just a tad bready; while in the mouth, there's Mac apple, lemon drop, some minerality and big bubbles – I heard someone make mention that it has a club soda feel in their mouth. Finally, there’s a little bit of very enjoyable sweetness to it (not sure if it's apparent or intended). Tom’s first bubbly was made in honour of the birth of Tom's daughter - whose name adorns the front label - let's hope we don't have to wait for Tom to procreate again before we get another. Price: $29.95