PalateA flavours sitting atop complexity you expect to see in traditional method sparklings you expect to see in traditional method sparklings, but this one is ready in its first Summer!
The Vineyard
Drink as an aperitif nice and cold, alongside oysters and prawns.
A wine tasting ‘green’ is not the same as having flavours from the ‘green fruit’ category, such as green apple and pear. Green apple flavour enhances wine with a tangy or crisp element.
Lemon
Lemon imparts crisp, zesty notes dance on the palate. From zest to pith to juice to candied rind, from salty eggy lemon curd to sweeter tangy flesh, lemon flavour often lives where wine’s acidity crackles.
Minerality
Minerality refers to a flavor profile and often a palpable sensation in the mouth. The flavors described generally have to do with rocks or fossils, such as stone, river rock, flint, gravel, slate, asphalt and oyster shell.
Secondary flavors
Pear
Pear flavour in wine is also reminiscent of stone fruits, such as nectarine. The flavour brings a lusciousness to wine similarly to how pear levels up a cheese plate.
Lime
Wines with high acidity taste tart and zesty. White wines are often described with characteristics similar to lemon or lime juice.
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