Archive for category: Uncategorized

Following in the footsteps of our European counterparts, New Zealand has seen a resurgence in the popularity of the Rosé style of wine. Some would say it is due to the simplicity of the wine style, and the sense of fun associated.

The majority of New Zealand’s Rosé is made from Pinot Noir, though a diverse array of other varieties are employed throughout the various regions.

Careful planning and meticulous attention in the vineyard kept our grapes growing to their full potential this year. It has been an interesting season, with early budburst and a frosty couple of days hit Pinot Noir variety the most in Marlborough and a lower producing year was expected. As a result of lower crops, Pinot Noir have more flavour concentration. That is a win for our winemaking team and they made the most out of it.

Where does it come from?

Harvested from our Pinot Noir vineyards established in 1995 with a mixture of Dijon clones.

Within Marlborough, the Rapaura area along the northern edge of the Wairau Valley has become particularly prized. This is where we established the family’s vineyards, all in close proximity to the winery.

Location of Pinot Noir grapes used for Rosé production -41.504166, 173.854586

With its distinctive combination of cool nights, sunny days and young soils, it is recognised as one of the world’s greatest wine regions.

What to expect from our 2021 Rosé?

Year on year out team tries their best to achieve and maintain the colour, aroma and flavour you come to expect of our Estate Rosé. The goal for elegant salmon pink Rosé to immediately present notes of luscious strawberries and cream. The palate to beautifully balanced with soft, ripe berry fruit flavours and a lift of acidity on the finish. The 2021 vintage is no exception, truly a touch of New Zealand summer in a glass.

With the 2021 harvest completed and grapes safely tucked away in tanks, we let our winemakers do their thing and treat us with new vintage wine in a couple of months time 🥂

Vintage 2021 was a normal growing season compared to last year’s uncertainty, except for harvest commencing early and finishing right before the Easter long weekend. The team expected a lower producing year due to a combination of frosts and cool weather during flowering that has caused “hens and chicks” across most grape varieties. As a result of lower crops, we expect 2021 wines to have more flavour concentration, and be more textured on the palate.

Careful planning and meticulous attention in the vineyard kept our grapes growing to their full potential.

Overall, great sunshine hours, low disease pressure, light crops, and ripe fruit, all come together to produce some outstanding fruit and in turn some great wines.

Perhaps like Bob Campbell you’ll agree that the Scott Base range of wine stands above the rest. Recent reviews scored the Scott Base Emperor Methode Traditionnelle in the Top Rank of all NV Sparkling Chardonnay’s in New Zealand with 95 points and a Gold medal. This places the delicious Methode Traditionnelle above Cloudy Bay Pelorus and even the prestigious No. 1 Estate Reserve Blanc de Blancs.

Other varieties that scored well include Scott Base Pinot Noir Reserve 2017, 93 points and a Silver medal. Scott Base Pinot Noir 2018, 89 points with a Bronze medal, and Scott Base Chardonnay 2018, 89 points with a Bronze medal. Check these out at www.scottbasevineyards.co.nz

Designed to ignite your inner explorer, the single vineyard varieties are a nod to rugged sophistication. Plus a percentage of profits go to supporting the Antarctic Heritage Trust.

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.

Methode process infographic

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