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Brigidi s a classic m̩ethode traditionnelle sparkling wine; originally made as a surprise to my dear wife Brigid. Marlborough with its dry, temperate autumn climate produces disease free grapes with exceptional flavour and high natural acidity ‰ÛÒ the ideal substrate for great sparkling wines. This 70% Chardonnay, 30% Pinot Noir blended wine was then bottle fermented and aged on yeast lees a further 36 months to give exceptional richness, texture and complexity. It‰۪s quality assured, using the innovative Zork closure - 100% consistent wine quality while retaining the traditional pop and ceremony of opening a great sparkling.
Bright lemon/straw coloured, this sparkling wine erupts from the bottle in a cascade of fine bubbles, smelling of grapefruit and apple aromas plus pleasant yeasty hints of fresh baked bread. It's lively yet delicate on the palate, with a delicious creamy texture, crisp and refreshing; yet with a lingering dry finish. A wine that shows New Zealand's ability to make world class sparkling wine.
5 Stars / Top 2 - Cuisine Magazine Sparkling Tasting 2015
Bronze Medal Easter Show Wine Awards
4 Stars, 17.5/20 - Raymond Chan
"A wine made as a surprise and tribute by John Forrest for his wife Brigid. 70% Chardonnay and 30% Pinot Noir, bottle-fermented to 13.0% alc. and 2 g/L dosage, the wine aged 36 months on lees.
Bright, light straw-yellow with green-gold hues, the bead very fine and with gentle persistence. This has a full, open and soft bouquet of harmoniously entwined aromas of white stonefruit, bready, yeast autolysis and flinty elements. The nose reveals a tight and deep core. Dry to taste, this is elegantly proportioned and tightly bound with fresh, mouthwatering flavours of citrus and white stonefruits and subtly intermixed yeast, bread and minerally notes. The mouthfeel is taut and mouthwatering with very fine effervescence and textures providing excellent linearity. The palate is sleek and leads to a crisp, dry, delicately nuanced, yeasty finish.
This is an elegant, tightly bound and mouthwatering methode traditionnelle with fine stonefruit and bready flavours. Serve as an aperitif and with seafood over the next 3 years."
2005 - 2006 - 2009