2020 'Annabelle' Crement de Rose

2020 'Annabelle' Crement de Rose

Regular price $45.00 Sale


‘Annabelle’ is a vintage sparkling rosé crafted in the Crémant de Bordeaux style using full Methode Traditionelle with secondary fermentation in bottle. A blend of Cabernet, Merlot, and Petit Verdot. Well balanced with a crisp acidity, nice delicate length; fruit driven yet savoury. Notes of strawberry & cherry ripe, with a hint of lime & rose petal.


Named after the newest member of our family. Perhaps a future winemaker, astronaut, artist or leader of the free world. This sparkling wine will be happy in many settings, just like our granddaughter. 


The de Beaurepaire family’s estate is in the valley above Rylstone in the Central Ranges (GI) of NSW. The vineyard is located on an ancient coral reef located just off the shore of Gondwana (450MYO) which formed a band of limestone (Coomber Formation) running north/south that appears in valleys where the younger Rylstone volcanic rock has been eroded away. 55 hectares of vines were planted in 1998. The vineyard is 150km inland and 580-650m altitude with a North-East aspect. Soil structure is shallow (<1m) sandy-loam mixed with limestone; the temperature range is as cool as Tasmania and Central Otago through the growing season; and the climate is inland/continental (large day/night variation) creating a terroir similar to Burgundy (the ancestral home of the de Beaurepaire family for nearly 1,000 years). The temperature range is also very similar to Champagne – during the growing season (October-April), our low/high/average of 11.9/21.7/16.9 degrees Celsius vs Champagne low/high/average of 10.7/23.1/16.9 degrees Celsius.


Cabernet (CW44 Clone) from B Block, Petit Verdot (G7V1 Clone) from C Block, and Merlot (D3V14 Clone) from B Block, all with an average vine age of 20 years.


As an apéritif, or pair with flavoursome cheeses, fresh seafood (sushi, smoked salmon), leaner meats (duck, chicken and pork) and spicy dishes. Perhaps a vegan soft cheese alternative, seaweed pearl caviar and smokey vegan salmon or a mixed vegetable, sweet chilli and garlic sauce stir-fry served with sticky rice.


Cellaring Potential: 10 to 20 years

Serving Temperature: 8 degrees C / 47 degrees F

GI: Central Ranges (Rylstone), NSW