Osawa Prestige Collection Methode Traditionelle Brut
Crafted using traditional methods with base wine dating back to 2009 and aged on yeast lees for up to 32 months. Complex toast and citrus fruit notes leading to a creamy, fresh palate, the presence of fine mousse and cleansing acidity delivers an elegantly dry and memorable finish.
““When there’s a serious need to celebrate, a bottle of this should be chilled and ready to go at a moments notice. This shows off Hawke’s Bay fruit, which is that peach, roasted, stone fruit. It’s some very exciting stuff. It gives a really big flourish on the palate at first, it’s quite explosive and then it settles down with flavors of white peach.” – Cameron Douglas, MS
Handpicked fruit was stored and chilled overnight to 4 degrees Celsius before it was gently whole-bunch pressed to around 550 litre/tonne of juice. The juice was settled, then racked and fermented and warm temperatures to subdue primary fruit and enhance texture and mouthfeel in the finished wine. The wine was stored on lees with occasional stirring over winter until undergoing MLF in spring. The wine was light sulphured before it was tirage bottled pre-harvest 2012. The bottles were aged for 42 months on lees at around 12 degrees to develop flavour complexity and richness before disgorging in winter, 2015.
- Methode Traditionellé
- Hawke's Bay