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Producer: The wine PortfolioGrape Varieties: Chardonnay, Pinot Meunier, Pinot NoirOptimum Drinking: Within 2 yearsWine Style: Sparkling wine made by the Traditional MethodAlcohol by Volume: 12%Closure: Natural CorkCountry: New Zealand
The grapes for this wine are mainly sourced from the Hawkes Bay vineyards located in the upper river terraces of the Ngaruroro River. These very free draining sites with cool night-time temperatures are ideally suited to Chardonnay and Pinot Noir and Pinot Meunier production. Clonal selection, crop load and canopy management within these varieties allows for further selection of sparkling versus still wine grape growing.
Traditional methods of sparkling wine making are used, firstly through a primary fermentation with a neutral yeast strain, followed by a complete malo-lactic fermentation. The base wines are then blended after 12 months maturation on the lees prior to filtration and tirage. Tirage is the bottling of the base wines after the addition of sugar and yeast. Bottle fermentation then occurs at 11C, with bottle pressures getting to 6 bar.
Following bottle fermentation the wines are left for at least 18 months on the fermentation lees. This maturation time allows yeast autolysis to occur contributing important flavour and textural qualities to the wine. Disgorging then takes place to remove the yeast from the bottle, some sugar is added to adjust the sweetness and the cork and wire are put into place.
This premium Brut has a fine and persistent bead. The aroma shows complex yeast autolysis characters of nuts, freshly baked bread, wild mushrooms and marzipan. The fruit aromas are totally entwined with the secondary characters but are still present enough to provide a citrus and stone fruit base. The palate is amazingly fresh, with a gentle effervescence and long textural finish.
Cellaring Potential: Immediate drinking recommended but can be cellared for up to 2 years
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