Ninth Island Sparkling Brut
Staff Pick

Ninth Island Sparkling Brut - NV

Item # 62897 750mL
$24.96/ Single Bottle
You Save 5%
$299.52 $284.54/ Case of 12
Color
Vintage
NV
Country
Region

Tasting Notes

Made from Chardonnay, Pinot Noir and Pinot Meunier planted to volcanic soil. Tangy citrus fruit and a creamy mousse. Elegant, expressive and delicious with oysters and ceviche.


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Staff Pick Notes

This sparkling wine is fresh, full of fresh fruit flavors, yellow apple, citrus and yellow plum. The two traditional sparkling wine grapes are used: Chardonnay and Pinot Noir. It's light bodied, as you would expect from a sparkling white wine but because of the yeast aging in the bottle, you can taste toasty and brioche notes, Followed by a pleasant vanilla finish it's absolutely delicious: after the first glass you want to pour a second one! Ninth Island is named after a tiny island in the Bass Strait, just across from the estate where this wine is made. It's a pristine environment, beautiful nature. Tasmania is a volcanic area and the soil give to the wine a vibrant minerality. In my opinion, this wine can compete with the more known and more expensive Champagne from France!

- AFR

Astor's Glossary of Terms

Pinot Noir

The Burgundy region of northeastern France is the historic home of the Pinot Noir grape, and is the source of the world’s greatest examples. Here one finds renditions of Pinot Noir that deliver power with finesse and grace, wines that have unimaginable depth of flavor, yet are perfectly balanced and ephemeral in the mouth - in short, wines that deliver all that Pinot Noir has to offer. Terroir,...

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Chardonnay

From Champagne to Chablis, it's hard (not to mention unpleasant) to avoid this famous white variety. During a huge popularity surge beginning in the late 1980s, Chardonnay plantings have increased dramatically -- not only in California's wine country, with which the variety is nearly synonymous, but also in Burgundy (its original, Old World home) and just about everywhere else in the winemaking...

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