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Seaview Sparkling Brut 1998

Non-Vintage Sparkling Wine from McLaren Vale, Australia
    0% ABV
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    Winemaker Notes

    Seaview Brut is pale lemon-gold in color with a steady, fine bead. The bouquet is fresh and inviting, showing complex fruit characters enhanced by bread-like yeast aromas. On the palate, the wine is rich and complex, featuring soft fruit characters and crisp acidity with a refreshing, dry finish in the classic brut style. Malolactic fermentation of some of the base wines and bottle maturation on yeast lees have contributed to the full, mouth filling flavors and soft, creamy texture. -Steve Chapman, Winemaker

    Critical Acclaim

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    Seaview

    Seaview

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    Seaview, , Australia
    Seaview
    In 1951, F.H.Edwards and W.B.Chaffey introduced Seaview Cabernet Sauvignon which had the distinction of being one of Australia's first varietally-labelled table wines. Exemplifying the generous flavours associated with McLaren Vale, Seaview Cabernet Sauvignon quickly earned a reputation for quality, consistency and value-for-money. Through a combination of hard work and courage, F.H.Edwards and W.B.Chaffey built up the region's reputation and, in doing so, paved the way for the expansion that would take place in McLaren Vale over the following years. Seaview has continued to produce a range of wonderfully full-bodied reds as well as distinctive, intensely-flavoured white wines.

    Champagne

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    Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

    With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

    PBC1947548 Item# 5538

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