91 points,Vic Harradine, www.winecurrent.com National Wine Awards, Bronze Medal, WineAlign.com
Composition: Seyval and Riesling
The nose is a cornucopia of tropical and tree fruits, tinged by banana, peach syrup and cantaloupe. Deft interplay of acidity and sweetness yields an energetic and fresh taste, with flavours of Granny Smith apple, pear, and star and passion fruit lingering.
Seyval from Quarry Ridge Vineyards and Riesling from Genova Vineyard.
Following primary fermentation, the wine was transferred to a pressurized steel tank for secondary fermentation in the “charmat” method. There was no malolactic fermentation.
At bottling, alcohol was 11.5% and RS at 16 g /L; pH: 2.7 ; Titratable Acidity: 11.2 g / L
Dry (prosecco-style) : 16 g/L residual sugar
Everything goes with sparkling and especially this 'prosecco-style' sparkling wine.
Try some of these classic suggestions: triple cream, brie-style cheese or sweet bread and mascarpone cheese; butter cream sauce or even buttered popcorn; Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters; Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
91 points, Vic Harradine, www.winecurrent.com Aromas of apricot, musky Casaba melon and yellow nectarine coalesce on the nose of this sparkling wine. It gathers itself on the palate with the yin and yang—aka, sweetness and tang—of sweet, ripe yellow Mirabelle plum and honeydew melon along with the yang and the tang of crab apple and notions of rhubarb. The balanced finish and mouth-watering aftertaste support these palate flavours as they pour well with poached oysters with a dash of Pernod, crab cakes or fish tacos.