Allan Scott Cecilia Brut is a blend of Chardonnay and Pinot Noir grapes.
Fruit comes from three different Marlborough vineyards, each vineyard is prepared meticulously to ensure flavoursome crops that will express themselves individually in wine.
The chardonnay grapes are picked, lightly pressed and fermented to absolute dryness. Following primary fermentation, wild malolactic fermentation is encouraged. The pinot noir grapes must be handled very carefully as too much maceration can result in a salmon pink or rose coloured wine. After a very quick transition from vineyard to winery, the grapes are very lightly pressed following the same process as the chardonnay grapes.
After 14 months the wines are carefully blended and prepared for the secondary fermentation with sugar and yeast, to produce a wine with natural effervescence and a delicate fine mousse.
The Real Review – 94 Points
“A blend of chardonnay and pinot noir from several estate vineyards. An appealing sparkler with an ethereal texture and brioche, baked bread and citrus flavours. A dry, delicate wine – a delicious aperitif.” Bob Campbell
Cameron Douglas – 93 Points
“Lemon and leesy brioche moments, white peach and white strawberry. Clean, fresh, youthful and seductive. Equally fresh and delicious on the palate. Dry with flavours of preserved lemon, apple, white peach and leesy yeasty flavours moderately powerful mousse with an even small bubble. Crisp and refreshing finish. Balanced and well made. An easy choice aperitif.”