Brick bay Methode Traditionnelle Brut NV

A first from the Brick Bay team this bottle fermented sparkling offer a love fragrant bouquet with a biscuity lees autolysis quality, a mix of apple and white peach then a fuller richer shape and form. A dry wine on the palate with a lovely soft mousse core, crisp and polished frame and decent acidity to further emphasize the shape and form. As the wine warms and develops on the palate a citrus quality emerges, then flavours of biscuit and some brioche return. Apple and white fleshed stone fruits round out the flavours with complexity and cleansing effect from the mousse. Delicious and ready to drink from day of purchase though 2029.

94 Points

Excellent

RRP from $49.00

Fruit for this wine was sourced from sites in Marlborough with the Pinot Noir and Chardonnay separately whole bunch pressed, inoculated with a Champagne yeast, fermented, then aged in seasoned French oak barriques. After bottle fermentation is completed and the wine settled to age until the winemaker and taste profile is realised then the wine is corked and caged for release.