Taltarni Cuvee Rose NV
Tasting Notes
colour
Pale salmon.
aroma
Bread crust, nuts with hints of rose water.
palate
Bright red berry flavours.
cellaring
Drink now or cellar for 5 - 10 years.
[split]
Technical
Our flagship cool-climate meĢthode-traditionnelle sparklings are at the very heart of Taltarni.
vintage
A 2017 was a warmer year with cool spring and early summer nights which defined this vintage as one that displayed elegent fruit flavour and balanced acid.
winemaking
This cool climate fruit exhibited bright varietal character, delivering lovely line and length through a delicate natural acidity. The fruit was pressed in an oxidative manner allowing phenolics to settle and be removed from the juice with the use of traditional fermentation methods, cold settling, and low temperature, the wine produced reflects the quality of the fruit while developing an elegant texture component. Partial malolactic fermentation was undertaken in oak with selected Chardonnay components to further enhance the structure of the wine. Once blended and prepared for tirage, the wine was inoculated with a Champagne yeast strain for its secondary fermentation in bottle.
region
Victoria, South Australia, Tasmania.
variety
Pinot Noir 51%, Chardonnay 42%, Pinot Meunier 7%
analysis
- Alcohol: 11.5%
- pH: 3.15
- Acidity (TA): 6.7 g/L
[split]
Food Pairings
Pair with smoked salmon blinis or fresh strawberries.
[split]
Reviews
Yet to be reviewed.
Original: $20.94
-70%$20.94
$6.28Taltarni Cuvee Rose NV
Tasting Notes
colour
Pale salmon.
aroma
Bread crust, nuts with hints of rose water.
palate
Bright red berry flavours.
cellaring
Drink now or cellar for 5 - 10 years.
[split]
Technical
Our flagship cool-climate meĢthode-traditionnelle sparklings are at the very heart of Taltarni.
vintage
A 2017 was a warmer year with cool spring and early summer nights which defined this vintage as one that displayed elegent fruit flavour and balanced acid.
winemaking
This cool climate fruit exhibited bright varietal character, delivering lovely line and length through a delicate natural acidity. The fruit was pressed in an oxidative manner allowing phenolics to settle and be removed from the juice with the use of traditional fermentation methods, cold settling, and low temperature, the wine produced reflects the quality of the fruit while developing an elegant texture component. Partial malolactic fermentation was undertaken in oak with selected Chardonnay components to further enhance the structure of the wine. Once blended and prepared for tirage, the wine was inoculated with a Champagne yeast strain for its secondary fermentation in bottle.
region
Victoria, South Australia, Tasmania.
variety
Pinot Noir 51%, Chardonnay 42%, Pinot Meunier 7%
analysis
- Alcohol: 11.5%
- pH: 3.15
- Acidity (TA): 6.7 g/L
[split]
Food Pairings
Pair with smoked salmon blinis or fresh strawberries.
[split]
Reviews
Yet to be reviewed.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Tasting Notes
colour
Pale salmon.
aroma
Bread crust, nuts with hints of rose water.
palate
Bright red berry flavours.
cellaring
Drink now or cellar for 5 - 10 years.
[split]
Technical
Our flagship cool-climate meĢthode-traditionnelle sparklings are at the very heart of Taltarni.
vintage
A 2017 was a warmer year with cool spring and early summer nights which defined this vintage as one that displayed elegent fruit flavour and balanced acid.
winemaking
This cool climate fruit exhibited bright varietal character, delivering lovely line and length through a delicate natural acidity. The fruit was pressed in an oxidative manner allowing phenolics to settle and be removed from the juice with the use of traditional fermentation methods, cold settling, and low temperature, the wine produced reflects the quality of the fruit while developing an elegant texture component. Partial malolactic fermentation was undertaken in oak with selected Chardonnay components to further enhance the structure of the wine. Once blended and prepared for tirage, the wine was inoculated with a Champagne yeast strain for its secondary fermentation in bottle.
region
Victoria, South Australia, Tasmania.
variety
Pinot Noir 51%, Chardonnay 42%, Pinot Meunier 7%
analysis
- Alcohol: 11.5%
- pH: 3.15
- Acidity (TA): 6.7 g/L
[split]
Food Pairings
Pair with smoked salmon blinis or fresh strawberries.
[split]
Reviews
Yet to be reviewed.
