Since the release of our first “Pink Bubbles” in 2014 (from the 2011 vintage), we have been staggered by the popularity of this beguiling wine. It usually sells out within 2 months (gone by Christmas time!) so we have finally taken the plunge and increased production, so to prolong the ecstasy.
Made from 100% Pinot Noir, this wine is more fruit-oriented than its big sister La Michelle though it has spent the same 36 months on yeast lees to allow full autolysis development. A delight to behold, the colour sits between partridge-eye and fresh-run Rakaia salmon and is the very height of delicacy, diplomacy and decorum. The bead is in fine fettle, rising frantically when first poured then gradually settling down to a lazy escapade. The nose is sweet and tantalising and the combination of white peach, blanched almonds and buttery French toast will see you shiver with antici…..pation. A little tinned lychee, malted barley sugar and soft buds of coral camellia tease the senses while lemon marmalade, tangy lanolin and a hint of sour apple add a restrained twist.
I freeze and yet am burned: the palate is the very personification of balance as moreish strawberry and Pacific Rose apple flavours counter broad yeasty characters. The slightly prickly acidity rubs gently against an almost imperceptible sweetness while a delicacy reminiscent of the Dance of the Sugar Plum Fairy gives way to a nutty complexity and pastey-smooth texture. There are hints of coconut and dried sage which seem to refresh as each tiny bubble erupts and an impulsive fragility which creeps upstairs intent on stealing a kiss. A clean, foamy uplift sees the wine floating to the finish as if riding upon a magic carpet before re-gathering its strength like a wave draining off a distant rock.
Harvest Date 2 & 3 March 2015 Total Acid 8.32 g/l
Brix at Harvest 19.8 to 20.3 Residual Sugar 4 g/l
Blend: 100% Pinot Noir Bottling Date 23 Oct 2015
Final Alcohol 12.5 % Disgorging Date 26 Sept 2018
pH 2.79 Cellaring 1 – 4 years from release