Méthode Traditionnelle - Brut NV

Our celebratory sparkling wine - this Blanc de Blancs is made by the traditional Champagne method, giving a fine persistent bead. Layers of fruit and toasty notes complete this complex, dry wine. International customers can explore our range via Wine Collective Direct—bringing Brick Bay to your cellar, wherever you are. Tasting Notes The palest yellow in colour with fine, long-lasting bubbles. Aromas of pear, green apple and tropical fruits lead to a fresh toasty finish in the glass.The elegant acid structural backbone, culminates in a mineral saline finish. Accolades Cameron Douglas MS: 93 pts An excellent example, full bodied and with a generous creamy texture. A bouquet of baked apple and white peach with a seam of citrus and bold leesy autolysis complexity. Plenty of weight and roundness as the wine touches the palate with a generous mousse, fine to moderate bubbles and plenty of acidity. Flavours of tree and stone fruits with a light ginger note and some residual sweetness noted. A wine that presents balanced and well made with a decent finish and length. best drinking from day of purchase through 2029. In the Vineyard The Chardonnay fruit was sourced from the Lower Wairau plains in Marlborough, with whole bunches hand harvested at optimum ripeness. The exact harvest period is based on the physical ripeness of the grapes, the potential alcohol content and the level of acidity. The 2023 cool summer in Marlborough moved into a warm dry autumn which helped in preserving the fruit acidity and lower fruit sugar levels, well suited to sparkling wine production. In the Winery Producing our Brick Bay Méthode Traditionnelle is an intense, time consuming and complicated process. Made for us in the Hawkes Bay using the age-old Champagne methods, the Chardonnay fruit was whole bunch pressed, inoculated with a Champagne yeast, fermented, then aged in seasoned French oak barriques. After undergoing a full malolactic fermentation, a little extra wine, sugar and selected yeasts were added to allow the second fermentation to take place inside the bottle over a two year period. The yeasts convert the sugars into alcohol and carbon dioxide, but the gas cannot now escape, thus dissolving in the wine. This slow second fermentation ensures beautiful aromas, more complexity and produces the fine bubbles we associate with a Méthode Traditionnelle wine. Finally, using the traditional riddling method of slowly hand-turning the bottles from the horizontal to an upside down position, the yeast sediment collects in the bottle neck, which is then plunged into a liquid solution of -27°C, creating an ice cube of sediment. The temporary bottle closure is removed, with the internal pressure causing the ice cube to eject and the bottle is then sealed with the final cork and cage. Cellaring Potential Our Méthode Traditionnelle Brut NV may be confidently cellared for up to five years from release, gaining further richness and refinement with time. Vintage Notes Composition: 100% Chardonnay Closure: Cork and cage Bottle Size: 750ml Production: Limited release.