“zesty palate has real length and charm” - Cuisine, Nov 2011
In the glass, this delicious Bouldevines Marlborough Étincelle méthode traditionelle has a subtle rose gold hue and a fine bead. On the nose, its appeal is enlivened by bread and lemon curd aromas. The palate is rich and structured – long, dry and textural. The enticing sensation lingers long after.
Our Étincelle cuvée is made from the traditional champagne varieties Chardonnay and Pinot Noir. The Marlborough fruit for this wine was picked slightly early, to capture it at its brightest acid peak, but with good fruit flavour development.
The 2009 vintage was fine and long. The fruit ripened slowly in a clean, dry and breezy weather pattern which was very forgiving. The Pinot Noir hung later than usual, developing lovely tannins and intense flavours. The bunches were quite small and clean with good easterly sun exposure. We harvested late in April.
The fruit was brought in cold and quickly pressed, so very little colour was imparted to the base wine. The resultant juice was fermented dry and allowed to stay on lees for 8 months, stirred monthly. Then the wine was bottled to undergo a second ferment in the bottle. We kept the wine in the bottle, on lees, for a minimum of 18 months before being disgorged and resealed as our Bouldevines Marlborough Étincelle méthode traditionelle.
Brix at harvest: 20.2°
Residual Sugar: 8.0 g/l
Total Acidity: 8.3 g/l
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