2022 'Annabelle' Crémant de Rosé

Description

‘Annabelle’ is a vintage sparkling rosé crafted in the Crémant de Bordeaux style (think Louis Vallon Cremant). Well balanced with a crisp acidity, nice delicate length; fruit driven yet savoury. Notes of strawberry & cherry ripe, with a hint of lime & rose petal.

By Richard & Will de Beaurepaire

Heritage

Named after one of our (grand)daughters. This sparkling wine is full of energy and always on the go! 

Terroir

The vineyard is located above Rylstone in the Central Ranges GI of NSW (40km southeast of Mudgee, 70km northeast of Bathurst). It was planted in 1998 by Richard & Janet de Beaurepaire, with a mixture of Bordeaux, Rhône, and Burgundy varieties with the intention of selling most of the grapes whilst organically growing wine production. The decision to plant the vineyard at this location over other established winegrowing regions (including family winemaking operations in the Yarra Valley) was due to the similarity of the terroir to Burgundy – the home of the de Beaurepaire family. The vineyard is in a mountain valley, 150 kilometres from the coast in the Great Dividing Range. It is planted on North facing slopes rising from the Cudgegong River to an altitude of 650m. Geologically, the vineyard is planted on an Ordovician-era (450 MY ago) coral reef with shallow sandy and sandy-loam soils on limestone. The limestone was mined nearby until recently by Kandos Cement. The altitude, distance from ocean and poor heat retention of the soil and limestone, creates an inland continental climate as cool as Central Otago in New Zealand and Tasmania in Australia during the growing season with extreme diurnal variation – late Sept/Oct Budburst, Jan/Feb Veraison and March/April HHHarvest.

Vineyard

Cabernet (CW44 Clone) from B Block and Merlot (D3V14 Clone) also from B Block all with an average vine age of 22 years.

Harvest: Individually selected parcels of Merlot and Cabernet Sauvigion/Petit Verdot were harvested through a combination of hand and machine harvesting on the evening of 2 March and 27 March respectively with a baumé of 12.5.

Vintage Conditions: A relatively cool vintage with decent rainfall. Some early frosts reduced yields in early budburst varieties. The summer was relatively cool, with rainfall ensuring very active canopy management to mitigate disease risks. Another great year for acidity - a wonderful Sparkling Year

Vinification

The fruit was 100% de-stemmed & very gently pressed to retain premium free-run juice (the cuvée).  Primary fermentation at 15 degrees was conducted in steel tank using native (“wild”) yeasts, delivering beautiful primary fruit characters.  The wine underwent a full malo-lactic fermentation to produce excellent mouthfeel & richness. Very light fining. Tank fermented.

Dosage 3g/litre. 

Analysis: Alcohol: 12.7%, pH 3.1, TA 6.9g/l

Tasting Notes

Well balanced with a crisp acidity, nice delicate length; fruit driven yet savoury and thirst quenchingly dry. On the nose, hints of toast, lime and rose petal leading to vibrant acidity, a creamy texture and notes of fresh strawberry and cherry ripe on the palate.

Vin et Gastronomie

As an apéritif, or pair with flavoursome cheeses, fresh seafood (sushi, smoked salmon), leaner meats (duck, chicken and pork) and spicy dishes.  Perhaps a vegan soft cheese alternative, seaweed pearl caviar and smokey vegan salmon or a mixed vegetable, sweet chilli and garlic sauce stir-fry served with sticky rice.

Wine Tips

Cellaring Potential: 10 to 20 years

Serving Temperature: 8 degrees C / 47 degrees F