Lively, creamy & delicate
Experience peach, citrus, apple brioche & hints of nuttinesss
Perfect as an aperitif but also fabulous paired with creamy soft cheeses
Amisfield Central Otago Brut Méthode Traditionelle 2016
Amisfield Central Otago Brut Méthode Traditionelle 2016
Description
The limited time on skins and long maturation on lees has given a very pale light straw colour to the wine. Aromas of peach, citrus, apple brioche and hints of nuttinesss lead to a lively, slightly creamy and delicate palate.
Weather leading up to harvest was one of the driest in years but unstable weather during harvest was not ideal. Experiencing frosts and intermittent rain events followed by warm damp conditions. The Pinot Noir grapes were hand-picked and whole bunch pressed using a traditional light pressing regime. The juice was fermented cool in stainless tank and in barrel to dryness which was followed directly by malolactic fermentation. The wine was matured on lees without sulphur until tiraged early 2017. Stored on lees until first disgorement, November 2018.
The Pinot Noir grapes for our Brut are grown on vigorous soils however the cool climate keeps ripening slow and acids high. The perfect combination for selection for sparkling base.
Set against the backdrop of the majestic Pisa mountain range, Amisfield is one of the largest single estate vineyard in Central Otago. Their simple philosophy is to nurture nature at every step and our hands-off approach means that our process takes time, with our wines yielding exceptional purity, intensity and vibrancy.
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