PREVIOUS AWARDS1993: Veritas Awards - Gold MedalInternational Wine & Spirit Competition - Silver Medal1995: John Platter Wine Guide - 4 StarsBasel Wine Fair (Switzerland) - Gold Medal1996: Veritas Awards - Gold MedalJohn Platter Wine Guide - 4 Stars1997: John Platter Wine Guide - 4 StarsVeritas Awards - Double Gold Medal1999: Basel Wine Fair (Switzerland) - Gold MedalJohn Platter Wine Guide - 4 StarsClassic Wine Trophy Awards - Gold MedalClassic Wine Trophy Awards - Top Cap ClassiqueVeritas Awards - Gold Medal2000: International Michelangelo Awards - Gold MedalJohn Platter Wine Guide - 4 Stars2001: Classic Wine Trophy Awards - Gold MedalConcours Mondial de Bruxelles - Silver MedalInternational Wine & Spirit Competition - Silver MedalJohn Platter Wine Guide - 4 StarsSwiss International Airlines Awards - Gold medalSwiss International Airlines Awards - Best Sparkling Wine2004: John Platter Wine Guide - 4½ StarsInternational Wine & Spirit Competition - Silver Medal - Best in Class2005: John Platter Wine Guide - 5 StarsConcours Mondial de Bruxelles - Silver Medal2006: International Michelangelo Awards - Silver MedalInternational Wine and Spirits Competion (UK) 2011 - Gold (Best in class)
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Monro Brut can age for at least 3 years from date of purchase. With age the wine softens in flavour, maintaining its sparkle, giving a fulfilling balance of age and fruit
50% Chardonnay; 50% Pinot Noir
In The Cellar
Whenever conditions favour the production of fine sparkling wine we create Monro Brut our Prestige Cuvee. The 2006 vintage was suited to quality sparkling wine production. For our 2006 Monro Brut, healthy whole grapes were pressed very gently using a Champagne pressing programme. Only the Cuvee (best quality juice) was used in the blend. Part of the Chardonnay component was fermented in used barrels for extra complexity. After blending with Pinot Noir, yeast and sugar were added for a secondary fermentation in the bottle and extended lees contact for over 4 years.
Blend: 50 % Pinot Noir - for body and flavour 50 % Chardonnay - for elegance and freshness
Bottled September 2006 | Disgorged: December 2010