7 November 2018 | Cellar Door
This sparkling is a multi-vintage blend of 60% Pinot Noir, 40% Chardonnay, all grown at our cool-climate Bowral vineyards at 750m altitude. The breakdown is 83% 2008, 9% 2007, 8% 2006.
It has been made using the traditional method of bottle fermentation, and was tiraged for secondary fermentation in December 2008.
As this wine had amazing purity and structure with beautiful natural acidity and balance, it was decided to leave the wine on yeast lees for an extended period of time to gain complexity. Not every sparkling wine is capable of ageing for this length of time, it needs to have a very low pH (measure of acidity), flavour, structure, absence of disease, and a certain x-factor. Only 1344 bottles were made.
For 9 ½ years it sat in a cool and dark warehouse resting, until it was disgorged (process of removing yeast lees, topping up, corking & wiring, hood application) in June 2018.
During this time the dead yeast cells that conducted the secondary fermentation (formation of CO2 gas – fizz) break down releasing flavours into the wine (yeasty/nutty/almond/brioche/pastry) and adding a creamy texture to the palate (making it more attractive to drink).
Most of our sparklings spend upwards of 3 years on lees, with BDB & BDN about 5 years.
The nose shows mature sparkling aromas of almond yeast/pastry, wax, with smoky strawberry and citrus hints.
The palate exudes finesse, balance and length of flavour. It is fine and pure with energetic ripe strawberry, grapefruit, and hints of white nectarine. Tight chardonnay acid draws out the finish.
The dosage level is 7.5g/L and comes across on the drier and more serious side due to the high natural acidity.
There are only 698 bottles available in this disgorgement.
Great aperitif styled sparkling with hors d'oeuvres.
Only $70 for this beautifully made sparkling.