A bright straw colour with a steady bead of small bubbles offers a fine and persistent mousse. The aromatics consist of clean, fresh strawberry, citrus and orange peel balanced with complex biscuit and bread characters. The palate offers fresh and lively acidity showing perfect integration of yeast-derived autolysis and nutty characters accompanied with elegant primary fruit flavours.
- Straw with subtle gold hues.
- Granny Smith apples, brioche, and lemon zest enhanced by subtle biscuity notes.
- Soft creamy texture, with an intense lively acidity.
FOOD AND WINE MATCH:
Serve as an aperitif or alongside delicately flavoured seafood such as scallops or oysters.
Ideal drinking now but will develop further toasty complexity over the next 5 to 8 years.
Daniel Le Brun NV is created using handpicked Chardonnay and Pinot Noir grapes from key vineyards sites in the Wairau Valley.
The grapes from each site are gently whole bunch pressed and kept separate with only the finest free run juice retained. The individual vineyard parcels are fermented using a careful selection of champagne yeasts and then left to sit on their lees to gain creaminess, structure and complexity for two to three months. At this time the wines undergo malolatic fermentation to soften their intense natural acidity. The wine is then blended and yeast and sugar are added before it undergoes secondary fermentation in bottle. After secondary fermentation the wine is then aged on yeast in bottle for the optimum period of time to develop a subtle creaminess and brioche characters. After bottle maturation the yeast is removed from the bottle and a small amount of liqueur (a special blend of sugar and wine) is added to each bottle to balance the acidity and aid complexity. The wine is then packaged and then spends at least three months under cork (for integration of the liqueur) before being released to market.
The wine spends at least three months under cork (for integration of the liqueur) before being released to market.