Allan Scott Cecilia Brut Méthode Traditionnelle NV

£17.99 Mix 12£19.99 list priceSave £2.00

When the bottle is opened properly, the wine “pops” into life and you are immediately met with a toasty yeast autolysis character –a must for great Méthode Traditionnelle wine! The aromas are lemons and yeast, but slightly restrained, not giving anything away! The palate builds from the lemon citrus entry through a biscuit dough mid-palate to a full, rich but crisp and clean finish.

 

 

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Tasting Notes

When the bottle is opened properly, the wine “pops” into life and you are immediately met with a toasty yeast autolysis character –a must for great Méthode Traditionnelle wine! The aromas are lemons and yeast, but slightly restrained, not giving anything away! The palate builds from the lemon citrus entry through a biscuit dough mid-palate to a full, rich but crisp and clean finish.

Background

Allan Scott Family Winemakers cellar is situated on Jackson road, at the heart of Marlborough  across the vineyards of Cloudy Bay. Allan Scott’s vineyards are largely planted on the stony, free draining mid-Wairau Valley river flats. The vineyards are sustainably managed with emphasis on preserving local bio-diversity. This wine was created as an homage to Allan’s wife, Catherine and her great love of Champagne.  Allan Scott Wines has nominated one particular vineyard to nurture the grapes for this famous style of wine that was started some 500 years ago by the French. Although the vineyard techniques are very similar to our other varieties at Allan Scott Wines, the timing of picking must be very precise. Unlike other varieties we grow, which are picked almost at their height of ripeness, the ‘bubbly’ grapes are picked earlier and therefore less ripe to ensure a high natural acidity and freshness. A Chardonnay dominated blend with Pinot Noir, the Cecilia Vintage base wine is made in a similar fashion to still wines. Using only free run juice it is fermented to dryness, then filtered and prepared for secondary fermentation in the bottle exactly like champagne. Just prior to bottling an aliquot of sugar and yeast is added to initiate the bottle fermentation. Over the following weeks the yeast converts the sugar into carbon dioxide. Being unable to escape, the carbon dioxide dissolves into the wine creating the bubbles. After ageing up to two years on its lees, under cool dark conditions, the wine is disgorged and is ready to drink.

Food Pairing

Cecilia Méthode Traditionnelle can be enjoyed on almost every occasion, whether for a celebration, as an aperitif to a meal or simply to enjoy with friends. Best served chilled.

Press

“A blend of chardonnay and pinot noir from several estate vineyards. An appealing sparkler with an ethereal texture and brioche, baked bread and citrus flavours. A dry, delicate wine – a delicious aperitif.” – Bob Campbell, The Real Review, 94 Points

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Vegan friendly

Organic

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