Kreglinger Vintage Brut 2016

Kreglinger Vintage Brut 2016
Pipers Brook, Tasmania.  A very captivating, long, rich and balanced palate; sophisticated and beautifully  defined creamy mousse (Cordon de Mousse) providing a lively lifted texture to the  crisp acid clean mouth feel. Freshly baked pastries, vanilla sorbet and wafer cone, with hints short bread teasing the palate. The addition of our liqueur de dosage at disgorgement has added further richness, depth and complexity to the already multi-layered palate. The finish is long elegant and seamless, with maritime and seaside flavours that entice your palate for more satisfaction...
Our Price$59.99

free delivery within Australia for all orders over $250.00

Discount
6 to 12$58.49
13 to 24$56.99
25 to 36$55.49
37 to 96$55.49

Further discounts available on larger quantities. Contact us for details.


Kreglinger Vintage Brut 2016

Located in the prestigious wine region of northern Tasmania at a latitude of 41° south, the cool coastal  slopes of the Pipers Brook region, and the east-south east facing slopes of our Kreglinger Vineyard has  produced a truly exceptional cuvee that has captured all the unique characteristics and style of fine  sparkling wine, utilizing the noble varieties of pinot noir and chardonnay resulting in this outstanding  Kreglinger Vintage Brut. The cuvee for this wine is sourced from a specific sparkling vineyard site in the Pipers Brook region. This site is based on basaltic soils and has distinctive east-southeast facing slopes.  This aspect in the Pipers Brook region gives a ripening potential expressed in day-degrees summation of  around 950-1050 day-deg C whilst retaining the ideal acid ratio of tartaric and malic acids. This compares very favourably with conditions in the French region of Champagne (1030 day-deg C).

Winemaking

The grapes were early morning hand picked, in small parcel lots and carefully  transported to the nearby winery only 3km`s away where they were delicately pressed within an hour  of being picked. Modern computer PLC controlled Bucher airbag presses are used with a modified  champagne cycle, to produce around 450-550 litres per tonne of free run juice from the whole bunch  pressed grapes. Only the purity of this free run juice (cuvee) component is used in the Vintage Brut. Base  wines are fermented slowly in both tank and barrel, where a small percentage was also aged on lees  until the tirage blend took place in the new calendar year, followed by the tirage. The tiraged base wine  is stored in a temperature controlled cellaring environment to enhance bottle fermentation and style  evolution.

Technical Details.
Growing Region Pipers Brook, Tasmania
Grape Variety Pinot Noir and Chardonnay
Alcohol 12.5%
Acidity 8.8g/L
pH 3.00

Maturation The wine was stored in a temperature controlled cellaring environment to enhance  bottle fermentation and style evolution.

Tasting Notes
Colour The ‘body’ colour of a fine champagne diamond, polished to sparkle and flash with lots of ‘fire’. Distinctively supported by necklaces of finely strung pearl beads, that stem from the glass.

Bouquet  Classic Kreglinger Vintage Brut aromas, with seamless depth and elegance. All the  hallmarks of fine cool maritime climate sparkling wine. The subtle hints of a French  bakery, with honey, nougat, jasmine flower, some fine Smokey quartz and mineral  perfume talc, all integrated and balanced by the subtle tones of marmalade, scented  paraffin wax and sea side aromas.

Palate  A very captivating, long, rich and balanced palate; sophisticated and beautifully  defined creamy mousse (Cordon de Mousse) providing a lively lifted texture to the  crisp acid clean mouth feel. Freshly baked pastries, vanilla sorbet and wafer cone, with hints short bread teasing the palate. The addition of our liqueur de dosage at disgorgement has added further richness, depth and complexity to the already multi-layered palate. The finish is long elegant and seamless, with maritime and seaside flavours that entice your palate for more satisfaction.

Service
Oysters natural, Oscietra caviar, with its sweetly walnut like flavours, salmon roe,  salmon tartare, sushi or sashimi, fillet of sea bass, 

Winemaker Rene Bezemer 
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