2007 Sparkling Wine Blanc de Noir
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Technical characteristics
- Type of wineSparkling wine
Description
| Winemaker: |
| Kilchurn Wines. |
| Winemakers Notes: |
| The grapes were whole bunch pressed and the resultant juice was cold settled, racked and fermented at a temperature of approximately 14°C. After primary fermentation the wine was cold stabilised over the winter months and bottled in the spring with added yeast and sugar under a crown seal (a process called tirage). The wine is then allowed to ferment in the bottle to produce the carbon dioxide bubbles, which are dissolved in the wine. After a minimum time of 12 months (on lees) in the bottle the yeast sediment is removed using a technique known as disgorging and a sugar liqueur added to balance the wines natural acidity. |
| Harvest details: |
| Hand harvested on 25th March 2006 |
| Cellarage: |
| The wine is ready to enjoy now and is at it's best for the next three-four years. |
| Closure: |
| Natural Cork |
| Tasting Note: |
| The wine displays lifted aromas of strawberries, red currants and spun sugar. The elegantly structured palate has flavours of strawberries and cream complexed by notes of dried fruit and spice and a crisp savoury finish. |
| Serving Suggestion: |
| Ideal with seafood or on its own. |
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2007 Sparkling Wine Blanc de Noir
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