ALLAN SCOTT CECILIA BRUT NV

$19.99elsewhere $26.99

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ALLAN SCOTT CECILIA BRUT NV is available to buy in increments of 1
Winery notes (NV)
"A sophisticated Methode Traditionnelle style wine made from predominantly Chardonnay blended with Pinot Noir. Silkily sparkling, it is pale straw in colour, with a fine and persistent mousse. Wild  strawberries and stonefruit flavours abound with a hint of yeasty autolysis. Its huge acid backbone is hidden by the fruit concentration.  A voluptuously long lasting and creamy finish."
90/100 Sam Kim, Wine Orbit, December 2015 (NV)
"Rich and opulent, the fragrant bouquet shows baked apple, lemon peel, floral and yeasty characters. The palate delivers excellent weight and plush texture, beautifully structured by bright acidity. This is a full-flavoured expression offering loads of attractive flavours. Made from the two classic grape varieties: pinot noir and chardonnay, and the finished wine was matured on lees for 18 months."
4 Stars & 18.0+/20 Raymond Chan, March 2016 (NV)
"Bright, light golden-hued straw-yellow colour with some depth, the bubbles vigorous and moderately fine. The bouquet is firm and concentrated with a harmoniously layered core of ripe yellow stonefruits showing Pinot Noir, underlined by subtle, bready-yeast and nutty notes, along with chalky, mineral detail. Dryish to taste and medium-bodied, the palate has a concentrated heart of savoury yellow stonefruit flavours melded harmoniously with bready autolysis, nuts and mineral notes. The mouthfeel is rounded, with a soft mousse spreading the flavours across the palate. This has good presence, and the wine flows along a soft-textured line enlivened by background acidity. The wine carries to a soft and sustained finish with bread and nutty flavours. This is a well-concentrated, rounded methode traditionnelle with savoury Pinot Noir fruit and bready and nutty autolytic complexity. Serve as an aperitif and with white meat dishes over the next 2+ years. A blend of Chardonnay and Pinot Noir from three vineyards, fermented to dryness with MLF bottled after 10 months for secondary fermentation and aging 18 months on lees before disgorgement. The wine is 12.5% alc. and has a dosage of 8.5 g/L. Lot L20."


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