Fizzy, zesty, moussey.
Made from old vine Pinot Blanc with a splash of red wine for colour, the Pink Bub is a dry fizz made in the charmat method (both fermentations occurred in tanks). It was lees stirred for three months. It has a rose gold hue and notes of apple cider, watermelon peel, hops, white flowers and earth. Tangy and zesty on the palate its has flavours to mimic the nose and a moussey character.
New look, new label.
©copyright 2016 Daenna Van Mulligen
Wine Scores Reviewed - December 7th, 2016