Allan Scott Cecilia Rose Methode Traditionnelle NV New Zealand

£17.99 Mix 12£19.99 list priceSave
£2+

This elegant sparkling wine produced by Allan Scott is made in the same method as the finest champagne. Off-Dry, crisp and refreshing it shows an array of wild summer fruits, such as ripe strawberries and raspberries. The focused acids lead to a mouthwatering fruit finish. The bubbles enhance the aromas on the palate making this a very fitting drink for the summer months which is equally delicious throughout the rest of the year. A true example of “Marlborough Method” .

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tasting notes

This elegant sparkling wine produced by Allan Scott  is made in the same method as the finest champagne. Off-Dry, crisp and refreshing it shows an array of wild summer fruits, such as ripe strawberries and raspberries. The focused acids lead to a mouthwatering fruit finish. The bubbles enhance the aromas on the palate making this a very fitting drink for the summer months which is equally delicious throughout the rest of the year. A true example of “Marlborough Method” .

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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. The Cecilia Rose is made from a blend of Pinot Noir(60%) and Chardonnay(40%). 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. The Pinot Noir juice is left to cold macerate on its skins for three days and hence picks up a beautiful pink colour as well as all the great Pinot Noir characteristics but avoiding any tannins. Premium  Chardonnay is then blended with the Pinot Noir and goes on to receive the full Méthode Traditionnelle treatment, which is then aged on its lees until it is deemed ready to be disgorged.

Food Pairing

Cecilia Vintage Méthode Traditionnelle rose is fun but stylish and will impress your friends and family with this coppery pink bubbly. Excellent as an aperitif or try pairing with a summer desserts

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