Sirromet

2007 Signature Collection Sparkling Chardonnay Pinot Noir - Rare Release

Regular price
$49.00
Sale price
$49.00
Regular price
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Quantity:

  • 2007
  • Chardonnay Pinot Noir
  • Signature Collection

Description

REGION: Granite Belt, Queensland.

COLOUR: Medium Gold.

NOSE: Honeyed pear, baked apples, lemon curd and flakey pastry with hints of creamy, ripe apricots.

PALATE: This sparkling wine is light and delicate with notes of honeyed apple and pear from yeast autolysis, grapefruit and hints of savoury plum from the Pinot Noir.

WINEMAKING COMMENTS: This wine has spent a long time on lees, developing a richness of flavours from yeast in the bottle. This richness and rounded palate adds both
weight and body to the wine. There is a lot of delicacy to the fruit in this wine which compliments the soft mousse. In a glass, the tiny and tight bubbles indicate this wine has been made in the traditional method. There were only 690 bottles of this wine set aside to cellar and now they are released as a Museum Release wine. It is perfect for drinking now but will benefit from careful cellaring for 12 months.

FOOD MATCHING: Braised beetroot, fennel, squash, roasted pumpkin, salad leaves, champagne & honey dressing.

Description

REGION: Granite Belt, Queensland.

COLOUR: Medium Gold.

NOSE: Honeyed pear, baked apples, lemon curd and flakey pastry with hints of creamy, ripe apricots.

PALATE: This sparkling wine is light and delicate with notes of honeyed apple and pear from yeast autolysis, grapefruit and hints of savoury plum from the Pinot Noir.

WINEMAKING COMMENTS: This wine has spent a long time on lees, developing a richness of flavours from yeast in the bottle. This richness and rounded palate adds both
weight and body to the wine. There is a lot of delicacy to the fruit in this wine which compliments the soft mousse. In a glass, the tiny and tight bubbles indicate this wine has been made in the traditional method. There were only 690 bottles of this wine set aside to cellar and now they are released as a Museum Release wine. It is perfect for drinking now but will benefit from careful cellaring for 12 months.

FOOD MATCHING: Braised beetroot, fennel, squash, roasted pumpkin, salad leaves, champagne & honey dressing.

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