Amisfield Central Otago Brut Méthode Traditionelle 2020
- Dry style
- Delicate florals
- Toasted brioche
- Fresh acidity
The wine shows delicate florals on the nose with mineral purity, matched with toasted brioche on the palate from the time on lees during tirage. A lower dosage balances with the fresh acidity, making it a perfect aperitif style of sparkling wine.
The Pinot Noir grapes for our Brut are grown on vigorous soils however the cool climate keeps ripening slow and acids high. This makes a perfect combination of attributes for a sparkling base.
Central Otago experienced a growing season of extremes. Rain and strong wind through November and December impacted flowering, reducing yields. This was followed by a warm and mild January which helped develop healthy canopies. At harvest, nighttime temperatures plummeted, dramatically slowing the pace of ripening. This helped retain bright acidity, and allowed picking to extend from mid-March until mid-May. The small crops ensured great concentration of flavour.
Amisfield estate grown Pinot Noir was handpicked and gently whole bunch pressed to collect very fine, clear free run juice. This was fermented in stainless steel before malolactic fermentation was allowed to complete. The wine was bottled for secondary fermentation, and aged on lees for an extended period of time to build complexity. It was disgorged in October 2022, and a low dosage of 2/L was added.
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Amisfield Central Otago Brut Méthode Traditionelle 2020
Amisfield Central Otago Brut Méthode Traditionelle 2020
- Dry style
- Delicate florals
- Toasted brioche
- Fresh acidity
The wine shows delicate florals on the nose with mineral purity, matched with toasted brioche on the palate from the time on lees during tirage. A lower dosage balances with the fresh acidity, making it a perfect aperitif style of sparkling wine.
The Pinot Noir grapes for our Brut are grown on vigorous soils however the cool climate keeps ripening slow and acids high. This makes a perfect combination of attributes for a sparkling base.
Central Otago experienced a growing season of extremes. Rain and strong wind through November and December impacted flowering, reducing yields. This was followed by a warm and mild January which helped develop healthy canopies. At harvest, nighttime temperatures plummeted, dramatically slowing the pace of ripening. This helped retain bright acidity, and allowed picking to extend from mid-March until mid-May. The small crops ensured great concentration of flavour.
Amisfield estate grown Pinot Noir was handpicked and gently whole bunch pressed to collect very fine, clear free run juice. This was fermented in stainless steel before malolactic fermentation was allowed to complete. The wine was bottled for secondary fermentation, and aged on lees for an extended period of time to build complexity. It was disgorged in October 2022, and a low dosage of 2/L was added.
Original: $169.42
-65%$169.42
$59.30Product Information
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Description
- Dry style
- Delicate florals
- Toasted brioche
- Fresh acidity
The wine shows delicate florals on the nose with mineral purity, matched with toasted brioche on the palate from the time on lees during tirage. A lower dosage balances with the fresh acidity, making it a perfect aperitif style of sparkling wine.
The Pinot Noir grapes for our Brut are grown on vigorous soils however the cool climate keeps ripening slow and acids high. This makes a perfect combination of attributes for a sparkling base.
Central Otago experienced a growing season of extremes. Rain and strong wind through November and December impacted flowering, reducing yields. This was followed by a warm and mild January which helped develop healthy canopies. At harvest, nighttime temperatures plummeted, dramatically slowing the pace of ripening. This helped retain bright acidity, and allowed picking to extend from mid-March until mid-May. The small crops ensured great concentration of flavour.
Amisfield estate grown Pinot Noir was handpicked and gently whole bunch pressed to collect very fine, clear free run juice. This was fermented in stainless steel before malolactic fermentation was allowed to complete. The wine was bottled for secondary fermentation, and aged on lees for an extended period of time to build complexity. It was disgorged in October 2022, and a low dosage of 2/L was added.
