• Dry style
• Red summer berries
• Biscuity
• Crisp acidity

"It's seductively fragrant on the nose showing nectarine, red cherry, citrus peel and French pastry nuances, leading to a brightly expressed palate offering excellent weight and persistency. Creamy and flowing with layers of fine texture, backed by vibrant acidity, making it immensely appealing" Sam Kim, Wine Orbit, Nov 2021

"Bright, even, pale peach colour with a light salmon hue, bubbles are fine with a persistent flow. The nose is gentle with rich nuances of stonefruit, red berries, underlying yeasty autolysis, and creamy, yoghurty scent. Full-bodied, the flavours are rich, peach, nectarine melded with ripe strawberries and rose petals; roasted hazelnuts, pastry flow along with creamy custard to an elegantly bold finish. Mousse is delicate and lush, along with creamy custard, supported by integrated acidity. Ripe fruit and subtle floral details compliment lightly toasty pastry details, added interest. This well-made Methode Traditionelle possesses ripe stonefruit and red berries flavours enriched by pastry and roasted nut details. Match with grilled seafood and beef fillet over the next 4 years. A blend of Pinot Noir and Chardonnay" Candice Chow, Raymond Chan Reviews, Oct 2021

The nose is typically fruity with notes of red summer berries, wild strawberries and developed biscuity autolysis. On the palate the wine has a vibrant, youthful mousse and small, persistent bubbles. The wine is dry with a refreshing, crisp acidity and a clean lengthy finish. Grape varieties used in this wine are Pinot Noir and Chardonnay, Chardonnay is the dominant grape variety in this blend as we feel it gives the wine more finesse and elegance. As with this style of wine the grape variety changes slightly according to vintage conditions. The grapes are picked, lightly pressed and fermented to absolute dryness. Then, after primary fermentation, aged in stainless steel tanks and a small percentage in French oak barrels and encouraged to go through natural malolactic fermentation. After malolactic fermentation the different wines are carefully blended, bottled with sugar and yeast to initiate a secondary fermentation in the bottle. After aging for at least 18 months in cool dark conditions the wine is then disgorged removing the yeast sediment from the bottle after which the wine is corked and packaged for sale.

Gardo & Morris is a small family-run boutique New Zealand winery run by Benjamin Morris and Frida Gårdö Morris they are a little unique as they spend 3 months in New Zealand over vintage producing their wines and the remaining 9 months are based in Sweden. Our aim is to create exceptional single vineyard wines from New Zealand’s finest winegrowing regions. These wines are made to complement food and reflect flavours of the vineyard site and grape variety. We believe that by working with small vineyard areas we are able to pick the very best fruit and with gentle treatment in the winery turn this into unique handcrafted wines. Benjamin Morris studied his Master of Applied Science (Oenology) at Lincoln University in New Zealand where he specialised in research on producing organic wines without the addition
of preservatives. Creating our wines with minimal vineyard sprays and additives is very important to us as it helps us produce pure clean wines and has the added benefit of sustaining a healthy environment.

Food Pairing: The Brut Rosé is perfect to serve as an aperitif or to combine with lighter chicken dishes, fried fish or salads.