Methode Traditionelle’ with 18 months on lees, a dry style with an intense nose of wild strawberries, and zesty citrus peel. The palate has a toasty brioche character, fine bead and a long finish.
Made from 60% Pinot Noir 35% Chardonnay and 5% Pinot Meunier.
Enjoy with smoked salmon, caviar and friends.
Region: Canberra District
Varieties: Pinot Noir 60 % Chardonnay 35% Pinot Meunier 5%
Production: 90 Dozen
Vinification: The grapes are whole bunch pressed with minimal skin contact (no hard pressing) to tank. The slight pink hue comes from the pinot noir and pinot meunier skin contact. Fermentation is long and cool with a specially selected champagne yeast. The wine is then triaged (adding of sugar and yeast) for the second fermentation in bottle. This wine is left in bottle on yeast lees for 18 months before being disgorged.