Premium Cuvée NVBrown Brothers
Minimum order of 1 case or 6 bottles (Mixed or straight)
Made in the Traditional Method by winemaker Cate Looney, the Brown Brothers Premium Cuvée NV is a beautiful blend of Pinot Noir (56%), Chardonnay (29%) & Pinot Meunier (15%); a refreshing and lively sparkling wine made from handpicked and gently whole bunch pressed fruit from our cool-climate vineyards in the King Valley and Tumbarumba.
This wine makes an ideal aperitif, especially when paired with natural oysters drizzled with a squeeze of lemon. Try it with smoked salmon and caviar blinis, or lightly pan-fried calamari with a dill mayonnaise.
2023 Perth Royal Wine Show
2022 Royal Adelaide Wine Show
2023 Royal Adelaide Wine Show
2022 Royal Hobart Wine Show
2023 Rutherglen Wine Show
2022 Rutherglen Wine Show
2023 Royal Sydney Wine Show
2023 National Wine Show
2022 KPMG Sydney Royal Wine Show
2023 Royal Queensland Wine Awards
2022 Australian Sparkling Wine Show
2023 Australian Sparkling Wine Show
93 PointsJeni Port, 2023 Halliday Wine Companion • 03/08/2022
“Hand-picked fruit, whole-bunch pressed, mlf, second fermentation in bottle and aged on lees for 3 years. A blend of pinot noir, chardonnay and pinot meunier sourced from King Valley, Tumbarumba and Yarra Valley. Another impressive NV release, replete in complex florals and citrus with a layer of yeasty complexity, toast and grilled nuts. Pinot meunier brings an added light touch of confection. Fine acidity tingles.”
90 PointsJeni Port, 2024 Halliday Wine Companion • 02/08/2023
“Primarily a 2017 base sparkling with three years’ maturation on lees. A three-way blend of pinot noir, chardonnay and pinot meunier that arrives straw yellow in the glass and complex to the taste. A wealth of strawberries, citrus and apple with fresh-baked pastry. A sparkling with cool-climate briskness, structure and flavour that flows easily and smoothly across the tongue, it makes for an excellent aperitif style, but would also be pretty versatile at the table.”
100% malolactic fermentation, with secondary fermentation in the bottle. The wine spent three years on yeast lees to add complexity and allow greater merging of aged and yeast autolysis characters. It was then disgorged, liqueured, and bottled.
This current release shines in shades of pale green-gold.
|Fresh, lively aromas of pear and apple.
The wine explodes in the mouth – a soft creamy delight that is a direct result of the very fine bubbles attributed to premium sparkling wines. The green apple flavours carry through to the palate with lemon citrus notes accompanied by the soft creaminess and refreshing burst of acidity to finish.
Best enjoyed while young and fresh!
This wine is a blend of different parcels of Pinot Noir (56%), Chardonnay (29%) & Pinot Meunier (15%), from cool climate vineyards in the King Valley and Tumbarumba. All fruit was handpicked and gently whole bunch pressed to minimise contact between the juice and the grape skins and seeds.