Wildly Organic Brut Cuvee
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Winemaker Notes
Pale straw in color, there is plenty of lemon drop acidity with citrus flavors of pink grapefruit and lemon zest, along with some red apples.
Pair with seared scallops in garlic butter, mozzarella arancini, or hummus crostini.
Vegan-Friendly
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Wine Enthusiast
Bright fruity aromas of strawberry, grapefruit, lemon curd and peaches and cream—with a whiff of white pepper-comprise the nose. There’s a lovely lift of bright acidity that, when combined with the prickly fizz, cuts through some of sweetness making this a tongue-tingling partner for a cheese platter or buttery pasta dishes.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.
South Australia is the historic heart of Australian wine, a great wine capital of the world, and home to some of the most famous regions. It produces more than 80% of Australia’s premium wine from some of the oldest vines in the world. There is an abundance of varieties and wide spectrum of styles to explore. From the rogue to refined, discover Australian wines that are far from ordinary.