Plume by Lake Chalice Marlborough Méthode Traditionnelle NV
Elegant and inviting aromas of biscuit, baked pastry, meringue, wafer and lemon zest. The palate combines citrus, pastry characters, biscuit and dried fruits. A blend of 68% Chardonnay and 32% Pinot Noir. Bottle fermentation took place over three months with bottles resting for a minimum of thirty months before disgorgement.
Sourced primarily from the welldrained stone and sand alluvium of Rapaura Road. A blend of 68 percent clone 95 Chardonnay and 32 percent Clone 5 Pinot Noir grown on spur pruned and sylvos trained, 20 year old vines.
Hand harvested and whole bunch pressed, the free run Chardonnay juice was steel tank fermented followed by a steady malolactic fermentation, stirred on lees throughout. The Pinot Noir was lightly pressed and fermented cool in seasoned French barriques, allowed to mature on light lees until blending with our non vintage base wine, to prepare for tirage.
The bottle fermentation took place over three months with bottles resting for a minimum of thirty months, until being disgorged and liqueur de dosage added.
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Plume by Lake Chalice Marlborough Méthode Traditionnelle NV
Plume by Lake Chalice Marlborough Méthode Traditionnelle NV
Elegant and inviting aromas of biscuit, baked pastry, meringue, wafer and lemon zest. The palate combines citrus, pastry characters, biscuit and dried fruits. A blend of 68% Chardonnay and 32% Pinot Noir. Bottle fermentation took place over three months with bottles resting for a minimum of thirty months before disgorgement.
Sourced primarily from the welldrained stone and sand alluvium of Rapaura Road. A blend of 68 percent clone 95 Chardonnay and 32 percent Clone 5 Pinot Noir grown on spur pruned and sylvos trained, 20 year old vines.
Hand harvested and whole bunch pressed, the free run Chardonnay juice was steel tank fermented followed by a steady malolactic fermentation, stirred on lees throughout. The Pinot Noir was lightly pressed and fermented cool in seasoned French barriques, allowed to mature on light lees until blending with our non vintage base wine, to prepare for tirage.
The bottle fermentation took place over three months with bottles resting for a minimum of thirty months, until being disgorged and liqueur de dosage added.
Original: $148.67
-65%$148.67
$52.03Product Information
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Description
Elegant and inviting aromas of biscuit, baked pastry, meringue, wafer and lemon zest. The palate combines citrus, pastry characters, biscuit and dried fruits. A blend of 68% Chardonnay and 32% Pinot Noir. Bottle fermentation took place over three months with bottles resting for a minimum of thirty months before disgorgement.
Sourced primarily from the welldrained stone and sand alluvium of Rapaura Road. A blend of 68 percent clone 95 Chardonnay and 32 percent Clone 5 Pinot Noir grown on spur pruned and sylvos trained, 20 year old vines.
Hand harvested and whole bunch pressed, the free run Chardonnay juice was steel tank fermented followed by a steady malolactic fermentation, stirred on lees throughout. The Pinot Noir was lightly pressed and fermented cool in seasoned French barriques, allowed to mature on light lees until blending with our non vintage base wine, to prepare for tirage.
The bottle fermentation took place over three months with bottles resting for a minimum of thirty months, until being disgorged and liqueur de dosage added.
