Daniel Le Brun

Daniel Le Brun

Marlborough RoséNV Daniel Le Brun Marlborough Rosé 750ml

Fresh and vibrant aromas of strawberries are complemented by a creamy, biscuity complexity. The fine delicate mousse provides a soft creamy mouthfeel, with an appealing richness giving the wine excellent approachability.

"The fine delicate mousse provides a soft creamy mouthfeel"

Andy Petrie - winemaker

Goes great with:

  • Cheese

  • Dessert

$2999 RRP 750ml bottle

Accolades:

  • Pure Silver, Air New Zealand Wine Awards 2013
  • Silver, The Spiegelau International Wine Competition 2014
  • 5 Stars and Top 10, Cuisine Magazine
  • Silver, New Zealand International Wine Show 2013
  • Bronze, NZ International Wine Show 2014

Fresh and vibrant aromas of strawberries are complemented by a creamy, biscuity complexity. The fine delicate mousse provides a soft creamy mouthfeel, with an appealing richness giving the wine excellent approachability.

Description:

Color:
Pale salmon pink with a copper hue.
Aromas:
Fresh and vibrant aromas of strawberries are complemented by a creamy, biscuity complexity.
Palate:
The fine delicate mousse provides a soft creamy mouthfeel, with an appealing richness giving the wine excellent approachability.

Food and Wine Match:

Ideal as an aperitif or served alongside such delicacies as prosciutto, raspberries or white chocolate.

Cellaring:

Ready for immediate consumption upon release, this wine will develop a creamy toasty complexity with time under cork.

Harvest Notes:

Daniel Le Brun Rosé NV is created using small parcels of hand picked Pinot Noir grapes from three key vineyard sites. The grapes from each site are gently whole bunch pressed and kept separate with only the finest free run juice retained.

Fermentation Notes:

The individual vineyard parcels are fermented using a careful selection of champagne yeasts and are then left to sit on their lees to gain creaminess, structure and complexity for two to three months. At this time the wines undergo malolactic fermentation to soften their intense natural acidity. Blending occurs in September or October, at which stage a small portion (typically between 3% and 5%) of specially selected un-oaked table Pinot Noir is introduced to the blend to provide a delicate pale pink colour in the wine. Yeast and sugar are then added to the wine before is put to bottle where it undergoes a secondary fermentation. It is then aged for the optimum period of time required to generate that fine balance between delicate fine fruit flavours and subtle yeast derived complexity. After secondary fermentation the wine is then aged on yeast in bottle for the optimum period of time to develop a subtle creaminess and brioche characters. After bottle maturation the yeast is removed from the bottle and a small amount of liqueur (a special blend of sugar and wine) is added to each bottle to balance the acidity and aid complexity. The wine is then packaged and then spends at least three months under cork (for integration of the liqueur) before being released to market.

Maturation Notes:

Daniel Le Brun Rosé NV spends at least three months under cork (for integration of the liqueur) before being released to market.

Vintages

Technical Information

Vintage:
NV
Winemaker:
Andy Petrie
Variety:
Rosé
Region:
Marlborough
Alcohol:
12.50%
pH:
3.13.
Residual Sugar:
8 g/L