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The percentage of new oak is adjusted according to the strength of the vintage – representing 30% in 2015
They employ rigorous care of the estate’s vineyards
This fragrant and spicy Central Otago Pinot Noir has vivid aromas of dark plum and cherry
allowing for a slower ripening period and good levels of acidity
He employs whole bunch fermentation – not the norm - and even bottles his wines in Burgundy style bottles
Domaine Bruno Sorg, Cremant d'Alsace, Brut, NV Greystone The percentage of new oakFrancois Sorg makes this beautiful Crmant in his modern winery outside the village of Eguisheim in Alsace. Chardonnay, Pinot Blanc and Pinot Gris grapes are fermented separately before blending and bottling, with a further fermentation taking place in bottle, in the Traditional Method. Expect subtle chocolate and vanilla notes, with hints of honey and ripe apple. A great alternative to Champagne or Prosecco, itching to be paired with starters and hor
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