Riversdale Estate Brut Reserve (Methode Traditionelle) NV

95 POINTS

Sam Kim - Wine Orbit

Gorgeously composed and expressed, the elegantly complex bouquet shows white flesh nectarine, golden apple, oatmeal and lemon peel nuances, leading to a finely flowing palate that's creamy and delightfully textured. Beautifully framed by bright acidity, making it refreshing and hugely enjoyable.

92 POINTS

Shanteh Wale - Winepilot

Made from Chardonnay, Pinot Noir, Pinot Meunier. 36 months on lees prior to disgorging. The wine envelopes you in orchard apples, baked peach and grated lemon skin before diving into its edible autolysis delights. Roasted hazelnuts, sugared palmiers and butterscotch fingers.  It’s rich in flavour, persistence and with a direct line of refreshing acidity. Excellent value for a sparkling win that leads with fruit, beguiled with roasted nuts and ends with merry celebration. Could easily see you from start of meal to end but I would go for centre cut pork chops, browned butter and root vegetables for a wonderful way to showcase this Sparkling.

91 POINTS

Dave Brookes - Halliday Wine Companion

Coal River Valley chardonnay, pinot noir and pinot meunier, produced in the traditional method, 36 months on lees. Light pale straw with a fine bead and mousse. Aromas of green apple, redcurrants and citrus with hints of shortbread, almond paste, white flowers, stone and oyster shell. Apple turnover notes, soft spice and cream on the palate, finishing dry with citrus, apple and pastry tones.

91 POINTS

Dave Brookes - Halliday Wine Companion

A blend of 50/45/5% chardonnay/pinot noir/pinot meunier grapes from the Coal River Valley, produced in the traditional method. Pale straw with an energetic bead and aromas of lemon curd, white peach and green apple with hints of crushed stone, sea spray, apple danish, cream, soft spice and proving sourdough. Stony, dry and creamy with bright acidity and a lingering finish.