Sparkling/Whites BTG Tasting Notes Flashcards
NV Alpha Domus Blanc de Blanc, Hawk we’s Bay, New Zealand.
100% Chardonnay.
Rested on lees for 18 months prior to disgorgement.
Lemon Zest, Yellow Apple, Brioche.
Dry, Medium body, High Acidity, Medium Alcohol.
Hand harvested, whole bunch pressed.
Made in the traditional method with zero dosage.
Time on lees in bottle and undergoes malolactic fermentation.
Small independent wine producer, established in 1989.
Certified Organic.
2022 Torzi Matthews ‘Vigna Cantina’ Prosecco, Barossa Valley, VIC.
100% Prosecco.
Dry, Light Body, Medium Acidity, Low Alcohol.
White Flowers, Green Apple, Nectarine.
Produced and fermented as a still wine with 4 weeks on lees. Secondary fermentation in a pressurised tank to create bubbles.
Collab between Dominic Torzi and Tracey Matthews.
Also produce Olive Oil from ancient olive trees on the estate.
NV Haslinger & Fils Cuvee, Champagne, France.
Pinot Noir 46%, Pinot Muenier 37%, Chardonnay 17%.
Primarily fermented in small oak cask, no stainless steel.
Jasmine, Ginger, Poached Pear, Lemon Zest, Brioche.
Dry, Full Body, High Acidity, Medium Alcohol.
Produced by GH Martel Company.
Grapes are sourced just outside of Eperney in Averney- Val-d’Or.
Founded in 1869 by Henry Leopold and passed down through 4 generations, now run by Chrisophe Rapeneau and sons.
2023 Weathercraft, Pinot Gris, Alpine Valley, VIC
100% Pinot Gris.
Dry, Light Body, Medium Acidity, Medium Alcohol.
Spiced Apple, White Peach, Mango.
Fermented in seasoned oak and stainless steel.
Both cultured and wild yeasts and occasional stirred lees.
2023 Parish Vineyard Riesling, Coal River Valley, Tasmania.
100% Riesling (from mature vines).
Dry, Light Body, High Acidity, Medium Alcohol.
Grapefruit, Jasmine, Chamomile, Lavender, Lemon.
Stainless steel fermented.
From vineyards located underneath Mt Lord.
2021 Murgo, Carricante Blend, Sicily, Italy.
75% Carricante, 25% Cattarato.
Dry, Medium Body, Medium Acidity, Medium Alcohol.
Mandarin, Elderflower, White Peach, Honeysuckle, Green Melon, (subtle flint on finish)
All hand harvested.
Stainless steel fermented and aged before bottling.
Located on Mt Etna- 500- 800m above sea level.
Murgo Estate is run by Michele Scammacca del Murgo.
2015 Bella Ridge ‘Old Vines’, Chenin Blanc, Swan Valley, Victoria
100% Chenin Blanc
White Blossom, Green Apple, Fresh Pear, Beeswax, Baking Spices.
Dry, Medium Body, High Acidity, Medium Alcohol.
Along and Jodi Arbel.
Grown and produced in Swan Valley, located in the foothills of the Darling Ranges- one of the oldest wine producing regions in Australia.
Hand picked, wild fermented.
60% wine juice fermented in 300L Hoghead barrels old and new oak. 40% in stainless steel.
Lees contact 24 months. (Structure and texture)
2021 Hirsch ‘Vernugen’, Gruner Veltliner, Kamptal, Austria.
100% Gruner Veltliner
Light, Dry, High Acidity, Low Alcohol.
Lemon Peel, Apple Blossom, White Pepper.
Whole bunch pressed (5-6 hours).
Stainless Steel fermentation.
Certified Organic vineyards.
Run by Johannes Hirsch, the family estate is located in Kammern, (Kamptal, Austria) with a focus in Gruner and Riesling and viticulture.
2021 Domaine Besson, Chablis, Burgundy, France
100% Chablis
Stone Fruit, Lemon, Green Apple, Saline (Oyster Shell)
Dry, Medium Body, High Acidity, Medium Alcohol.
Made in temperature controlled vats, stainless steel fermentation. No lees or oak.
Besson is a well established, independent, and family owned winery opened in 1902.
2022 Nuedorf ‘Tiritiri’ Chardonnay, Nelson, New Zealand.
100% Chardonnay
Dry, Medium + body, Medium Acidity, Medium Alcohol.
Peach, White Flowers, Yuzu , Hazelnut
Hand harvested, wild yeast fermentation in 13% new oak barrels.
10 months on lees before undergoing malolactic fermentation.
Winemaker: Todd Stephens.
Vineyards located on Moutere Hills, this Chardonnay is produced from 3 sites.
2020 Pavelot Pernard-Vergelesses, 1er ‘Sous Frétille’, Burgundy, France.
100% Chardonnay
Full, Dry, High Acidity, Medium Alcohol.
Apricot/Pear/Apple/Salted Peach, White Flowers, Butter, Vanilla Cream Spice.
Fermented with indigenous yeasts.
Aged for 12 months in mostly 40% new oak barrels with the rest in old oak.
Blended together and spends 7 months in stainless steel before bottling.
From premier cru vineyard ‘Sous Fritètille’.
Estate is run by brother and sister Luc & Losa Pavelot.
