Introducing a refined Pinot Noir MCC sparkling wine, aged two years on the lees to develop subtle texture and complexity while preserving primary fruit clarity.
Appearance: Pale garnet with a delicate, persistent mousse.
Aroma: Fresh red cherry and raspberry framed by brioche, light almond and a hint of citrus zest.
Palate: Bright, fine acidity with a delicate creaminess from lees contact. Flavours of wild strawberry and baked apple lead into a chalky minerality and a gentle saline finish. The moderate residual sugar balances the lively acidity, making for an approachable yet elegant sparkling wine.
Light-to-medium body, fine bead and a smooth, slightly moussy mid-palate evolving to a clean, lingering finish.
Ideal with smoked salmon, seared scallops, mushroom risotto, or creamy poultry dishes, also excellent as an aperitif or with light to medium-intensity cheeses.
Technical specifications:
• Varietal: Pinot Noir
• Vintage/Bottled: Bottled 2017
• Alcohol: 12.5% ABV
• Residual Sugar: 5.5 g/L
• Total Acidity: 7.7 g/L
• pH: 3.14
• Lees ageing: 24 months
Introducing a refined Pinot Noir MCC sparkling wine, aged two years on the lees to develop subtle texture and complexity while preserving primary fruit clarity.
Appearance: Pale garnet with a delicate, persistent mousse.
Aroma: Fresh red cherry and raspberry framed by brioche, light almond and a hint of citrus zest.
Palate: Bright, fine acidity with a delicate creaminess from lees contact. Flavours of wild strawberry and baked apple lead into a chalky minerality and a gentle saline finish. The moderate residual sugar balances the lively acidity, making for an approachable yet elegant sparkling wine.
Light-to-medium body, fine bead and a smooth, slightly moussy mid-palate evolving to a clean, lingering finish.
Ideal with smoked salmon, seared scallops, mushroom risotto, or creamy poultry dishes, also excellent as an aperitif or with light to medium-intensity cheeses.
Technical specifications:
• Varietal: Pinot Noir
• Vintage/Bottled: Bottled 2017
• Alcohol: 12.5% ABV
• Residual Sugar: 5.5 g/L
• Total Acidity: 7.7 g/L
• pH: 3.14
• Lees ageing: 24 months
