Amisfield Méthode Traditionelle Brut 2018

Amisfield Méthode Traditionelle Brut 2018

  • Méthode Traditionelle
  • New Zealand, 750ml

This classy wine shows delicate quince, peach and apricot fruit on the nose, matched with toasted brioche on the palate from the extended (26 month) tirage time. A lower dosage balances with the fresh acidity, making it a perfect apertitif style of sparkling wine.

  • Winery: Amisfield
  • Varietal: 100% Pinot Noir
  • Region: Central Otago, New Zealand
  • Vintage: 2018
  • Alcohol: 12%
  • Volume: 750ml
  • Closure: Cork
  • Food match: Lobster, shrimp, shellfish, smoked salmon, caviar, oysters, fried chicken, Brie-style cheeses, fruit-based desserts (tarts and crepes)

2018 produced one of the hottest recorded summers in Central Otago. This resulted in picking during the first week of March for sparkling wine to retain freshness and acidity. The Pinot Noir grapes for this Méthode Traditionelle Brut are grown on vigorous soils, but the cool climate keeps ripening slow and acids high. This makes a perfect combination of attributes for sparkling base. 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. 10 months later, the wine was bottled for secondary fermentation, and aged on lees for 26 months. It was disgorged in February 2021, and a low dosage of 3g/L was added.

Amisfield was established in 1988, a Central Otago based specialist producer of Pinot Noir and aromatic white wines created from fruit grown on the estate vineyard beneath the Pisa Mountain range in the Cromwell Basin. This privately owned company's 200ha property, once a prominent high country Merino station, is one of the largest single vineyard estates in the Central Otago region. Over 80ha is currently planted with the majority of the vines being over ten years old. A state-of-the-art purpose built winery is the focal point of the vineyard and produces 20,000-30,000 cases of wine annually. Pinot Noir accounts for over 60% of the production with the balance made up of Sauvignon Blanc, Pinot Gris and Riesling.

  • 94/100 Points - Cameron Douglas MS (2016 Vintage)
  • 5 Stars - Michael Cooper (2015 Vintage)

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