Sparkling Pinot Noir, Chardonnay & Pinot Meunier NV
This lively and refreshing sparkling wine achieves the perfect balance with brightly-flavoured green apple and citrus notes.
Made in the classic French Methode Traditionnelle style to acquire its delicate bubbles and soft creaminess on the finish.
|Vineyard Region:||King Valley|
|Wine Analysis:||Alc/Vol: 12.0%|
|Colour:||This current release sparkling wine has an attractive pale green-gold colour.|
|Aroma:||Fresh, lively aromas of pear and apple.|
|Palate:||The wine explodes in the mouth – a soft creamy feeling that is a direct result of the very fine bubble. The green apple flavours carry through to the palate with lemon citrus notes accompanied by the soft creaminess and a delicate and refreshing acid on the finish.|
|Peak Drinking:||Until 2022|
Recommended food pairings: This wine makes an ideal aperitif or as an accompaniment to a range of appetizers. It is delightful with natural oysters drizzled with a lemon juice. It would also be ideal with smoked salmon and caviar blinis. Try it with shallow fried calamari with a lemon and dill mayonnaise.
Growing Conditions: Premium cuvée for sparkling wine is made from various combinations of the grape varieties, Chardonnay, Pinot Noir and Pinot Meunier. When grown in areas that experience cool ripening conditions like the King Valley and our high altitude Whitlands plateau, the varieties produce sparkling wines of finesse, elegance and delicacy of flavour.
Winemaker: Cate Looney
Winemaking notes: This wine is a blend of different parcels of Pinot Noir 57%, Chardonnay 33% & Pinot Meunier 10%, from cool climate vineyards in the King Valley and Tumbarumba. All fruit was hand picked and gently whole bunch pressed to minimise contact between the juice and the grape skins and seeds. 100% of the fruit underwent malolactic fermentation and after vintage the various wines were assembled and assessed. The selected blend then underwent secondary fermentation in the bottle. The wine spent two years on yeast lees to add complexity and allow greater merging of aged and yeast autolysis characters. It was then disgorged, liqueured and bottled with an alcohol level of 12.0%, a pH of 3.29 and an acid level of 6.3 g/L.
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