Highfield Wines
Tasting Note: Elstree Cuvée Brut 2005
Made in Highfield’s celebrated Elstree style, extended maturation on yeast lees has provided nice yeasty, biscuit aromas which complement the fruity flavours of this elegant Méthode Traditionelle. Natural lively acids have mellowed during the maturation process resulting in a fine creamy mouth-feel with great balance and length.
Sensory Notes:
Colour: Pale straw with a very fine, persistent bead.
Aroma: Granny Smith apples, lemons, limes, grapefruit, a little honey and nice yeast autolysis fragrances of freshly baked bread or brioche.
Palate: Citrus flavours come through with touches of apple and poached pear. The wine has good weight, is focussed and seamless with a smooth, creamy texture and a long dry finish.
Aroma: Granny Smith apples, lemons, limes, grapefruit, a little honey and nice yeast autolysis fragrances of freshly baked bread or brioche.
Palate: Citrus flavours come through with touches of apple and poached pear. The wine has good weight, is focussed and seamless with a smooth, creamy texture and a long dry finish.
Awards
4 ½ stars, Michael Cooper’s Buyer’s Guide to New Zealand Wine 2010
Technical Notes
Fermentation: Primary fermentation in French oak 50% and 50% in stainless
steel tank. Secondary fermentation in bottle 100%
Maturation: 12 months post ferment in barrel and stainless steel. 3 years in bottle
Variety: Chardonnay 50% and Pinot Noir 50%
Alcohol: 12%
Total acidity: 8.3g/l
pH: 3.13
Residual sugar: 3g/l
Harvest dates: 29 March and 4 April 2005
steel tank. Secondary fermentation in bottle 100%
Maturation: 12 months post ferment in barrel and stainless steel. 3 years in bottle
Variety: Chardonnay 50% and Pinot Noir 50%
Alcohol: 12%
Total acidity: 8.3g/l
pH: 3.13
Residual sugar: 3g/l
Harvest dates: 29 March and 4 April 2005
Cellaring Potential
Ready to enjoy on release and will age well into 2012.
Food Suggestions
Classic aperitif and perfect with freshly shucked oysters.
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