 2006 There is something special about Methode Traditionelle, something celebratory and undeniably exciting. Thus it is with a great deal of pleasure that we release our first ever La Michelle which is named as a tribute to Daryl and Graham’s daughter Michelle, who has recently returned from a decade of study and travel to join the family business. Made from 2/3rds Pinot Noir and 1/3rd Chardonnay, this wine was bottle fermented then aged for 24 months on yeast lees prior to disgorging and release. An enthusiastic mousse greets the host on pouring and this soon settles to a persistent stream of fine dancing bubbles; the so called bead. The nose intrigues with a fresh fragrant-apple crispness, wets the appetite with vanilla pod and white jelly-bean, then seduces with buttered popcorn, freshly risen croissant and a cracked almond mealyness. On sipping, the wine literally explodes in the mouth as the mousse carries the flavours to the farthest reaches of the taste buds with all the youthful gusto of a schoolboy returning from the dental clinic. Clean and tingling, it shows good manners while introducing itself then wags its tail in sheer delight like an overzealous Labrador puppy. Sinewy Pinot flavours of raspberry drops coated in icing sugar dust show through and combine with apple-Danish pastry, hints of fennel and a crispy bacony edge. It is at once ebullient and effervescent, and the texture is pure and creamy. Having been dosed with a final liquor of just 5g/l residual sugar, the wine finishes as cleanly as a Winston Peters’ interview when the “No” sign was held up and lingers only until the next slurp. As another great Winston once famously said of Champagne, “In victory we deserve it and in defeat we need it…” Enjoy!
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We believe La Michelle is best served at approximately 8 - 9 degrees Celsius. |
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