Twelve Trees Vineyard Restaurant at Allan Scott Family Winemakers is excited to welcome Maree Connolly as the newly appointed Executive Chef. Maree is a stalwart of the Marlborough culinary scene and is renowned and respected by many for her fervent vision for food.
Enthusiastically supporting local suppliers, she brings a dynamic and innovative energy to the kitchen which is evident in her delicious seasonal vineyard menu.
Check out her new menu here.
Introducing the Cecilia Collection
Just in time for spring – a cause to celebrate in itself, Allan Scott Family Winemakers are excited to showcase the refreshed look of the Cecilia Collection of Méthode Traditionnelle wines. Named fondly after Allan’s wife, Catherine Cecilia Scott; Cecilia’s consistent high quality has earned it a place as one of New Zealand’s most highly regarded wines, worthy of any celebration.
The first variety off the line is the ever-popular Cecilia Brut. Made to Méthode Marlborough exacting standards, Cecilia Brut is lovingly crafted using our own fine Marlborough grapes and time-honoured techniques. The Cecilia Rosé and Cecilia 2013 Vintage will be coming very soon to complete the whole Cecilia Collection.
Not only do we want to share with you the fancy new look designed with our favourite consumer in mind, we want to share with you the story behind each bottle. The labour of love that is so much more than just a sparkling wine, it is a Méthode Traditionnelle, perfecting over many months of delicate winemaking and handling.
It all begins with the grapes, traditionally Chardonnay, Pinot Noir and Pinot Meunier. They are gently hand-picked and slowly pressed. The cuvée – the first press and the finest, highest quality juice – settles for half a day before being suffused with yeast and left to undergo its first fermentation at a controlled temperature of 17 degrees Celsius. After the first fermentation, science and skill come together and the wine is blended, carefully, by the winemaker.
The next step is called tirage. This is when a mixture of still wine, sugar and yeast is added to the bottle to initiate the second fermentation. The wine is then stored lying flat in a temperature-controlled environment. During the second fermentation, more carbon dioxide and alcohol is created which gives the wine those delicate ‘string of pearls’-like bubbles, also known as a fine bead.
Once secondary fermentation is finished, the wine begins its process of ageing in the bottle; this is what makes it different from other sparkling wines that might be aged in tanks. This is called ‘resting on its lees’. The ‘lees’ is the sediment formed by the dead yeast cells and where all that distinctive yeasty, biscuity, nutty flavours come from. The process is called ‘autolysis’. To be a true Méthode Marlborough the wine must rest on its lees, lying flat for at least 18 months.
When the Winemaker declares it time ‘disgorgement’ begins. This starts with ‘remuage’ or ‘riddling’, the turning and shaking of the bottle. When riddling is complete, the sediment will have collected in the neck of the bottle. The neck of the bottle is then frozen and the icy lees ‘plug’ removed. The bottle is then topped up with wine from the same batch, capped, labeled and dispatched ready for the next celebration.
Just so you don’t forget this, we’ve included a nifty infographic that shows you all the steps in an easy to digest form.
Innovation and listening to our consumers are two things we pride ourselves on at Allan Scott, and with the 2018 vintage starting to roll out of the winery, it is a great time to make some changes.
Senior Winemaker Bruce Abbott knows too well about selecting food and drinks based on what you can eat. With a strict no dairy or gluten diet allowed in his family, he understands the importance of not only of food allergies but also consumer preference in a world of options. “In my household we have allergies and we have to make conscious decisions about what we put in the trolley. People with serious allergies are getting more and more choice these days on what they consume, so we want our wines to be part of that choice” Bruce says.
The decision to remove fining agents that typically contain eggs, fish products and gelatine was an easy one. Not only are there more solutions available from a manufacturing point of view, but many of the winemaking team are passionate about the move. All Allan Scott Wines moving forward will be vegan-friendly so consumers can be sure they’ve made a good choice when choosing their wine.
The Allan Scott Cecilia Methode Traditionnelle has received a great review from Cameron Douglas MS. Standing tall against some top Champagnes, this Methode Traditionnelle made from Marlborough grapes is well worth a taste! Check out the full review here .
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. Cecilia Brut can be enjoyed anytime, whether for a celebration or to share with friends as an aperitif before a meal. Try matching with a creamy chowder or a beautiful brie.
CAMERON DOUGLAS MS REVIEW
ALLAN SCOTT FAMILY WINEMAKERS ‘CECILIA’ BRUT NV METHODE TRADITIONNELLE
Distinctively fruity bouquet centering on apple, peach and strawberry, then an equally distinctive autolysis with a spice and water cracker suggestion. Explosive on the palate, dry and crisp with powerful mousse and high acidity capturing citrus and apple fruit flavours, some minerality and white peach. Decent length and finish. Drink now and through 2022.
Points 89
RRP $26.00
Distributor: Hancocks Wine, Spirit & Beer Merchants
Phone: (03) 572 9054
allanscott.com
Raising the glass not once, twice but four times, Allan Scott Family Winemakers is toasting a number of shiny additions to the pool room after a successful awards season. The team’s first win was at the Royal Easter Show and Cuisine wine awards, with gold, 4 stars and “recommended by” honours for their 2017 Riesling and Pinot Gris against a strong 2017 vintage. Plus a silver award at the Royal Easter show from the winemaker’s premium Generations Marlborough Pinot Noir 2016.
The Cecilia Brut Methode Traditionnelle, a homage to Catherine ‘Cecilia’ Scott, was also awarded a silver taking the tally to four against an impressive set of over 1,000 different variants from around the country. The Easter Show success was backed up with a nod from esteemed wine writer Michael Cooper, with the vineyard’s 2017 Pinot Gris awarded four stars in the annual ‘New Zealand Wines: Michael Cooper Buyer’s
Guide’.
Head winemaker Josh Scott says the wins are a product of a successful season, with the team full throttle as they balanced their high winemaking standards whilst also exercising their innovative streak with concepts like wine in a can and a do-it-yourself red experiment, the Pinot Project. “One thing is certain at Allan Scott – we never stand still. 2017 was a stellar year for the vineyard and 2018 is
shaping up to be much of the same. “This year we are turning our eye to our Cromwell location Scott Base to see what can be achieved, while
of course continuing to roll out some of the best drops in the Marlborough region,” says Josh.
Rounding out the accolades and hot off the press comes the news that the prestigious Winestate Magazine, Australasia’s biggest wine judging system, has taken a 4-star liking to the Allan Scott Marlborough Sauvignon Blanc 2017 as well as topping its best buys category, while the Cecilia Vintage Methode Traditionelle 2013 also gained 4-stars status.
“It’s encouraging to see such a wide range of our variants receive such high praise. Suffice to say there have been a few impromptu drinks of late at our restaurant Twelve Trees,” says Josh.
