Osawa Prestige Collection Methode Traditionelle
Crafted using traditional methods with base wine dating back to 2009 and aged on yeast lees for up to 42 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" - Cameron Douglas, Master Sommelier; 87/100 Wine Spectator ; Silver Medals – NZ International Wine Show 2015, Spiegelau Wine Competition 2015, Decanter World Wine Awards 2015; Bronze Medal - Hong Kong IWSC 2015
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 at 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. Dosage liqueur was added to finish the wine at around 6.0g/l RS which has balanced the bright natural acidity and pure freshness of this wine. Dosage post-secondary fermentation
- Methode Traditionelle
- Methode Traditionellé
- Hawke's Bay