Bisou Bisou Blanc de Blancs NV
- Crisp, fine
- Yarra Valley
To make such premium multi-vintage sparkling wine requires skill, a harmonious blend of conditions culminating in delicate base wines, experienced palates to bring them together to ideally complement each other (like match-making for wine!) and to make sure the final wine is balanced, creamy, moussy, fine, structured and above all, enjoyable.
Meaning ‘kiss kiss’ in French, the name describes the wine perfectly in two words.
At first meeting, there’s a kiss of lemon zest, Golden Delicious apple, softly alluring spice and elegance to the flavour that draws you in for more… after all, one kiss is never enough.
The story of her naming is one of romance and fortune. With a call-out to you Mofos we were flooded with suggestions to name our baby bubbly - there were many great names and we thank everyone who contributed their love, but in the end there was one clear winner. With glasses charged full of the eponymous liquid, there was only one name it could be... that it could have ever been.
Bisou Bisou was born.
A premium blend of four special vintages, with just a hint of sweetness for balance, plus three years on lees for voluptuousness. De Bortoli has crafted for us the perfect wine - versatile, soft and complex.
Kisses never tasted so good.
Indulge and enjoy.
With love, from all of us at Mofo HQ xx
“Bisou really is just like one BIG kiss! It's super refreshing, complex and an all round people pleaser. I always have a case of this at home because it's a sparkling that both my Champagne and Prosecco drinking friends (who never agree on a thing) both love. So much love has gone into it and I'm pretty proud to be a part of the company who brought it all together. You can expect crunchy green apple, citrus, a lovely creamy/moussy texture with super fine bubbles. Can someone get me a glass already? I'm thirsty!”
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Yarra Valley
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
From the producer
Pale colour with a green tinge. Citrus, hazelnuts, creamy, bready and biscuit aromas. Finesse and complexity on the palate, textural and lively with good weight and balance.
Fruit is gently pressed to extract the most delicate juice. The pressed juice is fermented in both tank and cask and aged on lees in tank and cask to enhance the mineral and savoury nuances of the wine. The base wines are blended each year and reserve wines are added back for flavour and complexity.. The resultant cuvées undergo secondary fermentation to give them their final bubbles. 75% 2016, 25% reserve wine (2005 to 2017)
Vinomofo Collaboration Series
Vinomofo’s Collaboration Series wines are all about celebrating hand-picked makers. In working with the most talented winemakers, we’re always humbled to see a wine come to life, from the seedling of an idea to screwcap and everything in between. These bespoke projects let us to get our dream wines to you at the right price, using the strength of our relationships and the buying power of you, our tribe of good wine-loving mofos.
With a history spanning over 175 years, there's no doubt that Yarra Valley is one of Australia's most celebrated cool climate wine regions. Victoria's first wine growing district and today home to over 80 wineries specialising in Chardonnay, Cabernet Sauvignon, Pinot Noir, Shiraz and some of our country's best sparkling wines. With stunning hillside, lush greenery, vast space and an enviable climate - it's no wonder that medals, trophies and coveted points are plentiful here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.