Welcome to Kaimira Wines, Naturally Nelson™ New Zealand

2009 “JUNE” Méthode Traditionnelle

Brioche, baked apple, citrus.  Decadent mousse. Stylish and elegant.

CERTIFIED SUSTAINABLE

Kaimira_june

Regular Price $39.00 Kaimira Club Price $35.10

Description

A stylish and elegant wine of distinction. Pale straw in colour with a persistent fine bead and decadent creamy mousse.

There are wonderful aromas of yeasty brioche, baked apple and subtle citrus notes on the nose.

The palate offers both textural richness and freshness as complex yeast flavours meld with fruit and finely balanced mineral acidity, creating a sophisticated lingering finish.

Additional information

Reviews

“A Chardonnay dominant Sparkling wine that displays all the fineness, elegance and complexity of great New Zealand Methode wines. Made from Nelson fruit sourced from their own vineyards, the wine is very fine with a lovely precision and presence. The bubbles are fine and even and the aromas of brioche and the creamy mouth feel are all classic bottle fermented characters.”
GOLD MEDAL, Jim Harre, Chairman of Judges, New World Wine Awards Premium Selection, Oct 2017

“This is one of the best NZ sparkling wines I have ever tasted. I can still recall its delicious fresh bakery and zesty fruit flavours”.
Joelle Thomson, drinksbiz, June 2016

Winemaking notes

This Methode Traditionnelle is a skillful blend of Chardonnay 78% and Pinot Noir 22% from our River Terrace block. The fruit was hand harvested on 20 and 24 March 2009 at 20 Brix and gently pressed to extract juice of the highest quality. The juice was cold settled until clear and bright then transferred to a tank for fermentation.
The resulting base wine was a clean neutral wine of 10% alcohol. The base wine was bottled and a small amount of yeast and sugar added to encourage the secondary bottle fermentation which created the fine bubbles and a further 2% alcohol.
The wine was left on the resulting yeast lees for an extended period of 6 years, imparting yeast notes and mouthfeel. Disgorging and labelling was completed between 16 and 18 November 2015.

Wine analysis

Residual sugar 6g/L
Titratable acidity 8.1g/L
pH 3.2
Alcohol 12%