Pale straw in colour, Angas Brut displays distinctive varietal fruit characters. The Pinot Noir has strawberry cream and biscuit characters which gain complexity “en tirage”. Chardonnay contributes finesse and length with a hint of citrus fruits. Nutty yeast characters add complexity and texture, malolactic fermentation adds creamy mouth feel and the cleansing acidity finishes with a hint of toasty, strawberry flavours.
The classic sparkling wine varieties of Chardonnay and Pinot Noir are sourced from a diverse range of sites including the warm inland regions of the South Australian Riverland through to the cool elevation of the Adelaide Hills.
Vineyard sites are carefully selected to harness those generous flavours essential in sparkling winemaking. Gentle handling in the winery ensures the fruit’s flavour and delicacy is maximised. After blending, the final base wine is bottle fermented,
and then spends time on light lees until tirage to both maintain freshness and increase the complexity of flavour.
The art of combining tradition and innovative Australian winemaking has been the inspiration for Angas since its release nearly 30 years ago. Blending the classic sparkling wine varieties of Chardonnay and Pinot Noir and ageing on lees produces a wine which is fresh, full flavoured and complete. Consistent quality and maximum flavour at an affordable price – that’s one tradition that hasn’t changed over time.
Champagne & Sparkling Wines
The secret to Champagne bubbles comes from the addition of a special mixture of sugar and wine called the ‘liqueur d’expedition’. This is what makes the bubbles. Sparkling wines have bubbles and high acidity and range from white, rosé to red in colour. Sparkling wines have been long associated as a celebratory beverage, but actually match with a wide variety of foods.
Ice Cold (38-48 °F / 5-9 °C)
French Fries, Chili, Oysters, Salads, Fish Tacos, Salty Foods
How to get this item
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