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Description
Mount Edward, established 1997 in Central Otago, is known for minimal intervention wines. Pinot Blanc is hand-picked, wild-fermented and bottled with residual sugar to finish fermentation in bottle, creating natural pet-nat. The wine is lively, cloudy and dry, with green apple, citrus and a creamy mousse.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:Cheese
Fish
Shellfish
Description
Mount Edward, established 1997 in Central Otago, is known for minimal intervention wines. Pinot Blanc is hand-picked, wild-fermented and bottled with residual sugar to finish fermentation in bottle, creating natural pet-nat. The wine is lively, cloudy and dry, with green apple, citrus and a creamy mousse.
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Food Pairings:
Cheese
Fish
Shellfish
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity