Tohu Rewa Marlborough Blanc de Blancs Méthode Traditionnelle 2017

Description

Apple, Dry, Hazelnut

"Aromas of citrus, a fine autolysis development and botte ageing complexities, a showcase of butter brioche and croissant, oatmeal and white spice. Complex and dry as the wine touches the palate, perfectly balanced with core citrus and white peach flavours set against a backbone of acidity and fine lees qualities. Delicious aperitif style with best drinking from day of purchase through 2030" Cameron Douglas, Master Sommelier, Nov 2024

Our méthode traditionnelle sparkling wines are perfect for celebrating and making special moments with loved ones. This traditionally made wine displays lifted aromas of bright citrus fruit, crisp fresh apples and refined touches of brioche and toasted hazelnut. Extended lees aging in the bottle has resulted in a wine that displays a fine, persistent bead and rich, creamy mousse. Finely balanced with a touch of minerality, this wine leads to an elegant, long and crisp dry finish.

The grapes for our Rewa Blanc de Blancs are grown on the Rothay vineyard in the Rapaura sub-region of Marlborough. Selected clone 6 Chardonnay grapes are grown on a Sylvos trellis system with its characteristic ‘droppers’ and a high cordon – producing good crops with large berries ideal for the production of méthode wines.

The 2016/2017 growing season began with a wet and cool October leading to a light crop, followed by a cooler than normal summer Leading to a longer ripening period. Being harvested early these grapes escaped the disease pressure from the early April rain events.

The Chardonnay grapes for this méthode traditionnelle are carefully handpicked before being lightly pressed at our modern winery. Pressings and free-run juices are initially kept separate before being racked clear to a temperature controlled stainless steel tank for the primary fermentation. After a long cool ferment the resulting wine is then warmed and undergoes full malolactic fermentation while aging in tank on yeast lees. The tirage (or bottling) of the base wine with yeast causes the wine to undergo a secondary yeast fermentation in the bottle - which creates the bubbles. Once the secondary ferment was complete the bottles were then put to rest for an extended 72 months on their lees in a temperature controlled warehouse before disgorging in May 2024. At disgorgement the lees are riddled from the bottle before topping, corking, then labelling. The wine was then held a further 5 months before release.