Limited availability of this excellent sparkling wine. Made the traditional way – bottle fermentation and 18 months on lees, this wine is full, fruity and excellent value for money.
Harvest Date: March 2011
Total Acidity: 6.5 g/l
Residual Sugar: 5.5 g/l
Predominantly Chardonnay this wine is fruit forward with wonderful effervescence and balanced acidity. The Pinot Noir with a touch of Pinot Meunier creates a rich elegant palate with a full and persistent finish.
The grapes were picked at optimum fruit ripeness to obtain delicate fruit flavours and particular attention was placed on a good acid/sugar balance of the fruit. The wine was treated by traditional methods, i.e. no sulphur was added so subtle oxidation occurred (the reverse of methods used for treating our table wines) yet one can still pick out the strong Marlborough fruit characters.
The fruit was gently pressed with low litres per tonne extraction. The resultant juice was fermented in stainless steel tanks before undergoing full malolactic fermentation. The Chardonnay, Pinot Noir and Pinot Meunier parcels were kept separate, blending just before tirage.
5 STARS & 93/100 – Sam Kim, Wine Orbit
This is excellent. It’s delicately fragrant on the nose displaying white stone fruit, citrus, floral and yeasty complexity. The palate is focused and finely textured with lovely intensity, beautifully framed by bright acidity. The wine is harmonious and mouth-wateringly delicious.”
16.0+/20 – Raymond Chan, Raymond Chan Wine Reviews
… the bead fine and persistent. The bouquet is fresh, steely and elegant… with ethereal fruit aromas… stonefruits, florals and delicate bready yeast notes at the core. … This is an elegant sparkling wine…”
Review – Peter Saunders, Independent Wine Critic
Fresh and easy sparkling style, alive and tasty, not overwhelmed by effervescence and allowing the fruit to speak. Great aperitif or a sparkler for lazy afternoons, best not over-chilled.”