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Chandon Brut Sparkling Wine

K48,000

Chandon Brut Champagne Blend Alcohol: 12.5% Brut/ NV Yarra Valley/ Australia Tasting Notes Pale straw with green hues in color. Bright and fresh aromas of apple sorbet, orchard blossoms and lemon. Gently... [Learn more]

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Brand: CHANDONFilter by: FWM, Wine
  • Chandon Brut
  • Champagne Blend
  • Alcohol: 12.5%
  • Brut/ NV
  • Yarra Valley/ Australia
  • Tasting Notes
    • Pale straw with green hues in color. Bright and fresh aromas of apple sorbet, orchard blossoms and lemon. Gently creamy texture, zesty acidity and refreshing finish.
  • Food Pairing
    • Suitable with shellfish such as crab or lobster. It also enhances the flavors of fish or poultry dishes, and is an excellent match with goat cheese, mild double or triple cream cheeses.

ဩစတေးလျနိုင်ငံမှ ထုတ်လုပ်တဲ့ Chandon အမှတ်တံဆိပ် Brut Sparkling Wine ဖြစ်ပါတယ်။ Champagne Blend အမျိုးအစားဖြစ်ပြီး ဩစတေးလျနိုင်ငံ၊ Yarra Valley မှာပေါက်ရောက်တဲ့ Chardonnay, Meunier နဲ့ Pinot Noir စပျစ်သီးတွေကို ကုန်ကြမ်းအဖြစ် ရောစပ်အသုံးပြုထားပါတယ်။ Alcohol ပါဝင်မှု 12.5% ရှိပြီး Sweet/Dryness Level က Brut Level ဖြစ်ပါတယ်။ Non Vintage ဖြစ်တဲ့အတွက် အသီးသီးနှစ်မတူညီတဲ့ စပျစ်သီးတွေကို စနစ်တကျရောစပ်ထုတ်လုပ်ပေးထားတဲ့ Sparkling ဝိုင် အမျိုးအစားပဲ ဖြစ်ပါတယ်။ အခွံမာ Shellfish တွေဖြစ်တဲ့ ပင်လယ်ကဏန်း၊ ပုစွန်တုပ် ဟင်းလျာတွေနဲ့ တွဲဖက်သုံးဆောင်ဖို့ သင့်တော်တဲ့ ဝိုင်အမျိုးအစား ဖြစ်ပါတယ်။ ငါး သို့မဟုတ် ကြက်၊ ဘဲ ဟင်းလျာတွေရဲ့ အနံ့အရသာကို ပိုမိုကောင်းမွန်စေသလို ဒိန်ခဲအမျိုးမျိုးနဲ့လည်း လိုက်ဖက်တဲ့ ဝိုင်အမျိုးအစားပဲ ဖြစ်ပါတယ်။

VINEYARD

The complexity and overall balance of Chandon Brut stems from the large diversity of vineyard locations, which vary in altitude, age and aspect. Chardonnay, Pinot Noir and Meunier grapes were selected from a range of premium cool climate vineyards in the southern wine regions of Australia. The main contributing regions were the Yarra Valley, Goulburn Valley and King Valley, where vineyards are planted to various densities depending on the soil type, ranging from 2,200 to over 5,000 vines per hectare.


WINE MAKING

Grapes are harvested from early February to late March. On arrival, they are pressed to juice, which is then briefly held before a light clarification step prior to inoculation with cultured yeast. The primary fermentation occurs in stainless steel tanks with a few, small selected parcels fermented in oak vessels for greater complexity. In May, the winemaking team assemble the Chandon Brut base from this selection of new base wines and reserve wines from previous years. The aim is to produce a blend with consistent style, complexity and character. All three classic Champenoise varieties are used and while the blend may vary from year to year, Chardonnay usually accounts for around 60% of the final composition. The reserve wines are stored in a combination of large oak barrels, barriques and stainless steel and comprise more than 20% of the final blend, adding maturity and further complexity to the Chandon Brut style. Following the secondary fermentation in the bottle the wine has extended ageing on the yeast lees, which contributes a range of complex, savoury characteristics to the finished wine. Perhaps more importantly, the yeast contributes to the texture and overall finesse of the bubbles in Chandon Brut, a result which cannot be achieved without this méthode traditionnelle. Individual bottles are then riddled and disgorged, and a small amount of dosage liqueur is added to finish the wine. After a further three months bottle age the wine is ready for consumption.

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