MV Altair Brut Rosé
STYLE
Pinot Noir and Meunier give the Altair power and riper red fruit aromas, and citrus lift and finesse from the Chardonnay. The addition of multi-vintage reserve wines adds depth and complexity. The fine, creamy mousse complements the peach and citrus characters. Bottle fermented and aged before a low dosage is added to balance the texture and acidity of the wine.
peaches · strawberry · grapefruit · citrus lift
ACCOLADES
96 points | Halliday Wine Companion | Jan 2022
Silver Medal | 2022 Adelaide Hills Wine Show | November 2022
94 points | 2020 Tyson Stelzer’s Australian Sparkling Wine report
| WINEMAKER | Kate Laurie |
| BASE VINTAGE | 2021 (87%) |
| ALCOHOL | 12.5% |
| VARIETAL COMPOSITION | PN 60% CH 30% M 10% |
| OAK | 0% |
| FIRST DISGORGEMENT | January 2022 |
| REGION | Adelaide Hills |
| DOSAGE | 7g/L |
In Stock
Wine Specs
Vintage
Non Vintage
Varietal
Pinot Noir | Chardonnay
Acid
TA 8.2g/L
pH
3.28
Fermentation
Stainless
Alcohol %
12.5
James Halliday
96
Wine Profile
Tasting Notes
Pinot Noir and Meunier give the Altair power and riper red fruit aromas, and citrus lift and finesse from the Chardonnay. The addition of
multi-vintage reserve wines adds depth and complexity. The fine, creamy mousse complements the peach and citrus characters. Bottle fermented and aged before a low dosage is added to balance the texture and acidity of the wine.
peaches · strawberry · grapefruit · citrus lift
Awards
SILVER MEDAL | 2021 Adelaide Hills Wine Show | November 2020
Vineyard Notes
We source fruit from sites located above 550m in the Lenswood and Piccadilly Valley regions of the Adelaide Hills. These sites consistently produce outstanding Pinot and Chardonnay for sparkling wine.
Production Notes
2020 produced low yields due to cool weather at flowering. Mild conditions from January to April augured well for steady ripening and excellent flavour development across all varieties.
Winemaker Notes
The fruit is all hand-picked and whole bunch pressed into tank for
fermentation. A remaining parcel of Pinot Noir is fermented as red wine in open top fermenters with daily plunging. Fermentation lasts around 12 days and the wines go through malolactic ferment over winter to soften the acids. Blending then takes place, combining the clear base wine with around 4-7% of the red wine to achieve the pale pink colour and fruit lift that is signature of this wine.
We tirage the wine by hand and store the bottles at 14`for a long consistent
second ferment. Each bottle is riddled and hand disgorged on site in our
Longwood winery. Small batches are disgorged at a time to allow the
remaining bottles to continue ageing on lees as long as possible. The dosage liquor is crafted using a blend of base wines that have been aged for at least
12 months.
Food Pairing Notes
Tuna sashimi, salmon or chilli prawns
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