Wine Archives
Elstree Cuvee Brut 2003 - SOLD OUT
Made in the celebrated Elstree style, extended maturation on yeast lees has provided yeasty, fresh bread aromas which complement the fruity flavours of this elegant sparkling wine. Natural lively acids have mellowed during the maturation process resulting in a balanced, soft and rounded mouth-feel. Disgorged with a very low dosage rate of chardonnay based liqueur, the wine is still very fresh and lively with concentrated lemon and lime flavours
"Lovely, fine, aromatic nose of fruit laced wine biscuits with a flicker of yeast. Warm and interesting. The taste has slight appley characters on impact with a waft of yeast and a lively bubble. Mid palate has good mousse creaminess and some ripe chardonnay flavours with a warm splash of yeast. Finish is long and warm feeling, with lingering creamy nut flavours and a debonair lightness tinged with citrusā€¯ Keith Stewart, Truewines, 2007.
Aroma: Apple, quince & Citrus with yeasty oatmeal fragrances
Palate: Citrus flavours come through quite strong with touches of apple and strawberry. The wine is persistent and full bodied with creamy texture and a very crisp dry finish
Warren Barton Top 100 wines, December 2007
Maturation: 3 years bottle maturation on yeast lees
Variety: 50% Chardonnay, 50% Pinot Noir
Alcohol: 12%
Total acidity: 7.5g/l
pH: 3.14
Residual sugar: 4g/l
Harvest dates: 24 March 2003
Bottling dates: 12 June 2007, under diam cork
"Lovely, fine, aromatic nose of fruit laced wine biscuits with a flicker of yeast. Warm and interesting. The taste has slight appley characters on impact with a waft of yeast and a lively bubble. Mid palate has good mousse creaminess and some ripe chardonnay flavours with a warm splash of yeast. Finish is long and warm feeling, with lingering creamy nut flavours and a debonair lightness tinged with citrusā€¯ Keith Stewart, Truewines, 2007.
Sensory Notes
Colour: Pale strawAroma: Apple, quince & Citrus with yeasty oatmeal fragrances
Palate: Citrus flavours come through quite strong with touches of apple and strawberry. The wine is persistent and full bodied with creamy texture and a very crisp dry finish
Awards
92 points, 4 stars, Top 12 NZ Sparklings, Gourmet Traveller WINEWarren Barton Top 100 wines, December 2007
Technical Notes
Fermentation: 50% primary fermentation in French oak and 50% in stainless steel tank. 100% secondary fermented in bottleMaturation: 3 years bottle maturation on yeast lees
Variety: 50% Chardonnay, 50% Pinot Noir
Alcohol: 12%
Total acidity: 7.5g/l
pH: 3.14
Residual sugar: 4g/l
Harvest dates: 24 March 2003
Bottling dates: 12 June 2007, under diam cork
Cellaring Potential
Ready to enjoy now and will age well into 2010Food Suggestions
Classic apperitif wine and perfect with fresh shucked oysters
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