Fresh oysters, sushi or any seafood.
Robertson, South Africa
Named after the Bruwer French Huguenot lineage, originally spelt Brueres, a family who hailed from the Loire Valley.
Hand-made from beginning to end, in accordance with the traditional ‘Champagne’ method. The wine was left on its lees for 8 months during the first fermentation, providing body. 10% of the Chardonnay grape component was barrel fermented, which again adds to the complexity. A further maturation post secondary fermentation in bottle was for about 60 months, before releasing onto the market.
Hints of citrus and peach, coupled with a creamy air, this is both intense and elegant in one.
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