Allan Scott Cecilia Brut NV

Allan Scott Cecilia Brut is bright, polished Marlborough fizz built around Chardonnay and Pinot Noir. Blossom, pear and red apple lead into lemony freshness, a gentle red berry note and a fine, creamy mousse, finishing crisp and clean rather than sweet. Cecilia takes its name from Catherine Cecilia Scott, the bubbles-loving heart of the Allan Scott family, so it feels equally at home at a proper celebration or making Tuesday look rather more organised. Pour it as an aperitif, with fresh seafood, creamy chowder or ripe Brie. For lively, food-friendly New Zealand sparkling, this is an easy bottle to keep chilled.

What the winery says:

The winery sources fruit from two Marlborough vineyards in the Wairau Valley. Chardonnay and Pinot Noir are lightly pressed and fermented dry, with malolactic fermentation encouraged before the base wines are blended and prepared for secondary fermentation. Ten percent of the fruit receives oak treatment. The finished wine carries 9 g/L residual sugar and 12.5% alcohol, with a delicate fine mousse. Allan Scott describes blossom, apple and pear alongside hints of ripe red berries, followed by soft fruit, lemon and apple complexity, and a crisp, clean finish. It is vegan friendly.

What the experts say:

Sam Kim, Wine Orbit, 93/100 (NV)
“Elegant and restrained with white flesh nectarine, red apple, lemon peel and subtle yeasty notes, it’s finely expressed on the palate displaying creamy mouthfeel backed by vibrant acidity, finishing long and textured.”

Cameron Douglas MS, 89/100 (NV)
“A fruity expression with a mix of apple and pear flavours then lemon and a fine lees autolysis effect. Crisp and just dry with a decent core of fruit and acid line for mouthfeel, freshness and length. The mousse has a nice softness and plump mouthfeel. Overall well made with best drinking from day of purchase through 2028.”