A long time in the making. This is one of the most challenging wines I’ve ever made. Imagine this…grapes picked early, when acid is too high and sugar too low to make normal wine, fermented and put in the bottle cloudy with a little sweet reserve, then fermented for the second time to make bubbles…madness. Left in the dark, cool cellar to gain flavour, balance and length before it’s disgorged, corked and labelled. FOUR YEARS LATER!
But jingers it’s a lovely drink. A no-expense spared homage to great French fizz.
And because Jo asked for it.
Golden with a fine bead of bubbles, it’s complex on the nose with vanilla bread and brulee flavours on the palate, rich and mouthfilling. Amen to that.
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Full tasting notes