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Mojo Fizz Chardonnay Pinot Noir NV

$18.45
Winery:
Region:
Adelaide Hills,SA
Shipping:
Calculated at checkout

Wine and Winery Information

Mojo Fizz NV

Mojo was once referred to as a magical charm or amulet containing special powers. It was these supernatural powers that protected from evil or crossed conditions and evoked the bringing of good karma.

The secret of our Mojo lies in its ‘magnetism’, with funky branding and great wine. These varieties thrive in the cool climate and high altitude of the Adelaide Hills, where the crisp spring and early summer weather preserves the grape’s natural acidity, heightening and defining the flavour. Only the best parcels of Chardonnay and Pinot Noir available to us (predominantly from the Onkaparinga Valley), are blended into this product. The combination of the geographic location, careful handling of the pristine fruit and thoughtful blending allows us to deliver this youthfully fruit driven and easy drinking sparkling wine to you. Serve chilled and leave the strawberries out…there’s enough of that flavour in the wine already!

Tasting Notes
Colour: Light yellow with the palest of pink tinges. 

Nose: Fresh restrained, youthful aroma of subtle peach and white flowers with a whiff of doughiness from the yeast influence.

Palate: Appealing and vibrant palate driven by green apples and wild strawberries all well supportd by a zingy lemon and lime tartness. A subtle layer of creamy meringue is found underneath, which morphs into a sherbetty tang as it drifts toward the long dryish finish.

Service: An absolute party starter! It will serve as a great partner or alternatively indulge even further and hook into some shellfish.

Cellaring: Drink now

Winemaker: Marty O’Flaherty & Tim Burvill

Technical Details
Growing Region: Adelaide Hills, South Australia
Grape Variety: 60% Chardonnay & 40% Pinot Noir
Alcohol: 12%
Acidity: 7.81 g/L
pH: 3.167
Sugar: 11.5 g/L
Vinification: Gentle pressing via membrane press followed by inoculation with neutral yeasts, fermented in stainless steel tanks at low tempratures (to add texture). Secondary fermentation via charmat method (tank fermentation)

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