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Brown Brothers Pinot Noir Chardonnay Pinot Meunier
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- Cellar 2 - 3 years (2010-2011)
- ABV 12.5%
- Closure: Cork
Excellent mousse with impressive hold. Very fine, profuse bead. Pale straw base wine. The nose delivers delicate notes of biscuit and yeast lees over a creamy textured background, with an overlay of lemon and lees flavours. Clean acid finish. Aftertaste of lees, lemon and biscuit. A well made style.
Cellar 2-3 years (2010-2011)
First Tasted: March 2007
A clean commercial style. The base wine is pale straw coloured. Short lived creamy mousse, with relatively fine bead. The nose displays light yeast lees and citrus aroma. Creamy palate texture, with light biscuit and yeast lees flavours emerging. Light yeast, creamy aftertaste.
Retasted: 22nd February 2010.
Creamy white mousse with excellent hold. Very fine and extremely persistent bead. Pale gold base colour. Delicate aromas of yeast lees, biscuit, cashew and toast. The palate delivers a creamy texture with flavours of yeast lees, cashew and biscuit along with a hint of lemon. Clean crisp dry finish. Aftertaste of yeast lees, baked bread and brioche.
Drink over the next 2-3 years (2010-2013)
Notes sourced from Brown Brothers.
The blend of the different wines used to make sparkling wine is called the cuvée. Premium cuvée for sparkling wine is made from various combinations of the grape varieties, Chardonnay, Pinot Noir and Pinot Meunier. When grown in areas that experience cool ripening conditions like Brown Brothers King Valley and high country Whitlands vineyards, the varieties produce sparkling wines of finesse, elegance and delicacy of flavour. The ultimate factor that determines overall quality in the production of traditional bottle-fermented sparkling wines is the grape varieties represented in the various parcels of wine for blending. Chardonnay from cool regions provides finesse, lightness and elegance and on tasting is detectable initially due to its aromatic lift and relatively high fruit intensity. On the other hand, Pinot Noir, the backbone to many sparkling wines, provides fullness, weight and length to the palate while Pinot Meunier adds fruitiness and roundness.
This wine is a blend of different parcels of Pinot Noir, Chardonnay & Pinot Meunier fruit from the King Valley and Whitlands vineyards. All fruit was gently whole bunch pressed to minimise contact between the juice and the grape skins and seeds. Each parcel of fruit underwent malo-lactic fermentation and after vintage the various wines were assembled and assessed. The selected blend then underwent secondary fermentation in the bottle. The wine then spent 2 years maturing on yeast lees to add complexity and allow greater time for the merging of aged and yeast autolysis characters. It was then disgorged, liqueured and bottled with an alcohol of 12.0%, a pH of 3.1 and an acid level of 7.0 gr/l.
In France many of the champagne wine houses argue that only by using a wide variety of different wines from various vintages, can a good non vintage champagne be produced year in and year out. This enables them to establish a House Style on which their reputations are built. This current release sparkling wine which mirrors the French rationale has an attractive light straw colour and a fine persistent bead. The small delicate beading is the result of extended secondary fermentation at a very cool temperature. Its nose is fresh and lifted with classic bready aromas that are the result of ageing on yeast lees for 2 years. On the palate this wine has a wonderful creamy mouth-feel and complexity, along with subtle lemon flavours, balanced by a crisp, fresh finish.
This delicate, elegant, sparkling wine makes the perfect drink for any occasion. It makes an ideal aperitif or as an accompaniment to a range of appetisers. It is delightful with natural oysters drizzled with a dressing of chopped coriander, lemongrass, lime juice and olive oil two or three minutes before serving. It is also delicious with fresh calamari in a light tempura batter with a squeeze of fresh lemon juice.
The high-altitude Whitlands vineyard of Brown Brothers provides it with a continuous source of quality grapes, hence the consistency of this wine, and the trophy and gold medal success of this particular bottling. Straw-green, it has considerable complexity on the bouquet and palate, with nutty brioche nuances; it finishes with energy and hence considerable length.
James Halliday – The Australian Top 100 – 2008