Weightstone WE Cremant No.4 Brut Nature NV

Winemaking was introduced to Taiwan in the 1950s under Japanese rule, and now we have Weightstone!

$93.00

Quantity

Learn More

Stone Fruit, Citrus Fruit, Pepper / Spice, and Mineral, Sweet Spice

BODY: Medium -
DRYNESS: Dry
ACIDITY: Medium
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)

Origin: , Taiwan

Grape Varietals:

Winemaking:

Methode Champenoise

Maturation: Blended Aging Bottle Ageing

Awards:

WESTERN FOOD PAIRING
aperitif, grilled fish

ASIAN FOOD PAIRING
sashimi, san nak ji

Weightstone

Weightsone’s story began in 2010 when Taiwan Agricultural Research Station developed a new grape variety called Musann Blanc, which caught the eye of Ben Yang. Today, his daughter Vivian is carrying out his mission of producing local grape varietals

Description

Weightstone WE Cremant No.4 Brut Nature NV

Today, Weightstone has expanded to making some 10,000 bottles of seven wines from grapes sourced from four vineyards. But with only around 60 hectares of land under vines in the whole of Taiwan, winemaking there remains a niche industry.

Grape Varietals & Region: A blend of Heihou, Jinxiang, Mushan, Honey Red, Musi from Taichung, Taiwan. It has a subtropical climate, at 480 metres altitude, once the shoreline of an ancient lake, in Puli (埔里) in the south-east of Taichung. There were still stone fishing weights carved by aboriginal fishermen there – hence Ben named the winery Weightstone.

Taste Profile: Salmon pink with fine effervescence. It has aromas of rich tropical fruit like green plum, hard white peach, lotus root, white grapefruit, dragon fruit. On the palate, notes of light ginger spice, soft lemon mineral tones, crisp green plum followed by a salty aftertaste

Winemaking Process: Methode Traditionelle, wild yeast fermented at low temperature, secondary fermentation in the bottle for 14 months and bottled without added sugar

Youthful & Spritzy Sparklings

Light, citrus driven & fun, a lot of these sparklings tend to have floral or tree fruit aromas like green apples. In more crisp styles, they are often more floral or citrus driven, and can be slightly sweet in more apple or pear driven fizzante styles

Methode Champenoise

The key element of the traditional method is secondary fermentation in the bottle, often achieved by adding a liqueur de tirage to the base wine. The end result is a soft, fine bubly mouthfeel