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bay of stones nv brut
Bay of Stones NV Brut is a sparkling wine produced by Bay of Stones Winery, located in the Limestone Coast wine region of South Australia. NV stands for “non-vintage,” which means that the wine is a blend of grapes from multiple harvest years. The term “Brut” indicates that the wine is dry, with a low residual sugar content.
Bay of Stones NV Brut is made from Chardonnay and Pinot Noir grapes, which are fermented separately before being blended and undergoing a secondary fermentation in the bottle (the traditional method). The wine is aged on lees (the dead yeast cells remaining after fermentation) for at least 12 months, which gives it a creamy texture and complex flavors.
The wine is characterized by its pale straw color and aromas of green apple, lemon, and brioche. On the palate, it is crisp and refreshing, with flavors of citrus and stone fruit and a hint of toastiness. It has a fine, persistent mousse (bubbles) and a long, dry finish.
Bay of Stones NV Brut is a versatile wine that can be enjoyed as an aperitif or paired with a variety of foods, including seafood, poultry, and salads.
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bay of stones sauvignon blanc
As an AI language model, I do not have personal preferences or tastes, but I can provide you with some general information about Bay of Stones Sauvignon Blanc.
Bay of Stones Sauvignon Blanc is a white wine from South Australia, known for its fresh and zesty character. It is made from Sauvignon Blanc grapes, which are grown in the cool climate of the Adelaide Hills region. The wine has a pale straw color, and on the nose, you can detect aromas of passionfruit, citrus, and green apple.
On the palate, Bay of Stones Sauvignon Blanc is crisp and refreshing, with flavors of tropical fruits and a hint of grassiness. It has a medium body and a clean finish, making it a great pairing for seafood, salads, and light dishes.
Overall, Bay of Stones Sauvignon Blanc is a popular wine among Sauvignon Blanc lovers who enjoy a vibrant and lively wine with a good balance of acidity and fruitiness.
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