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Description
Amisfield Central Otago Brut Méthode Traditionelle 2021Dry style Toasted brioche Delicate florals Vibrant acidity Delicate florals and mineral purity meet delicious toasted brioche on the palate, due to its time on lees during tirage. The lower dosage elegantly harmonises with vibrant acidity, creating a perfect aperitif style 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
- Dry style
- Toasted brioche
- Delicate florals
- Vibrant acidity
Delicate florals and mineral purity meet delicious toasted brioche on the palate, due to its time on lees during tirage. The lower dosage elegantly harmonises with vibrant acidity, creating a perfect aperitif style 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.
Mild winter conditions resulted in early budburst and strong early season growth. A warm spring with no frosts allowed for strong canopy growth. Flowering began in early December along with winds that disrupted some of the whites flowering. 2021 began with a heavy rain event and the ensuing humid conditions resulted in some powdery mildew appearing. Fine weather through the remainder of the growing season allowed for beautiful ripening and whilst the crop was lower than usual, the quality of the fruit was excellent. Judicious hand harvesting and sorting, resulted in very high quality fruit entering the winery.
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 18 months to build complexity. It was disgorged in May 2023, and a low dosage of 2g/L was added.
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