Seppelt

Seppelt Salinger Vintage Brut 2013

Victoria

$29.99
Each
SKU
18206

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  • Product details
    Seppelt wines was established in the Barossa Valley in 1851, and as time progressed the label crossed the border and gained its reputation for elegant shiraz, table and sparkling wines made from an exceptional collection of Victorian vineyards. Seppelt produced Australia’s first sparkling wine, as well as pioneering the iconic sparkling shiraz, and Seppelt Salinger Vintage Brut continues the tradition with distinction. The Salinger is the pinnacle of Seppelt’s sparkling wine and deserving winner of a Trophy and four Gold medals at the 2018 Ballarat Wine Show.
  • Tasting notes
    Salinger Vintage Brut is made from the highest quality fruit, sourced from cool climate regions where the classic champagne varietals prosper. The nose shows fresh citrus and crisp green apple aromas with biscuity and nutty characters resultant from the lees aging. The palate is delicate with citrus fruits, brioche and creamy characters supported by the balanced mineral acidity.
  • How to enjoy
    More Information
    Recommended Flag Highly Recommended
    Food Pairing Brilliant with Brunch
    Serving Temp 5 - 10 degrees
    Variety Sparkling White
    Region Victoria
    Vintage 2013
    Country Australia
    Closure Cork
    Size 750ml
    Brand Seppelt
  • Delivery
  • This award-winning Seppelt Salinger sparkling is biscuity and nutty
  • Salinger is by Seppelt, makers of the first Australian sparkling wine
  • Seppelt Salinger Vintage Brut is a delicious aperitif
Expert Reviews
94

James Halliday, WineCompanion.com.au

Vintage 2010 - Light straw-green; good mousse; fresh and vibrant, with citrus and stone fruit running through to a long, lingering finish. A 70/25/5% blend from Henty, Adelaide Hills and Mornington Peninsula of 63/28/9% pinot noir, chardonnay and pinot meunier with 3 years on lees.


93

James Halliday, winecompanion.com.au

Vintage 2011 - A major move for Salinger to Henty, the coldest region in mainland Australia (and most of Tasmania). The low final alcohol after the second fermentation is reflected in the crunchy, crisp texture and lemony flavour of the palate, finishing dry and zesty. Time on cork may pay big dividends.

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