Bright straw in colour.
Lifted citrus driven nose with floral notes, leading to yeast driven characters.
Fine persistent mousse, pithy green apple notes. Fine creamy mid palate texture with a slight phenolic grip, leading to a very fine, long and intense acid driven finish.
Fruit was harvested early to retain acidity and allow long term aging on yeast lees. The wine is a dry (or brut) style made from 100% Chardonnay made in the “traditional method”, where the secondary ferment takes place in bottle. The wine is left to ferment and age on lees for 34 months before hand riddling, disgorging, corking and finished with a measured dosage (still wine and sugar addition) to balance the wine and fill out the palate.
A dry aperitif style, to be enjoyed chilled with or without food.
REVIEWS & RATINGS
92 Points, Huon Hooke, The Real Review - 'Medium to light-yellow colour, with a very complex, toasted-nut, toasted-bread and roast hazelnut bouquet, suggesting chardonnay with a touch of oak plus age development. The palate is a carbon-copy, complex and mellow, showing the benefit of some age, rich and deeply layered, the finish lingering on a long time, very dry and refreshingly moreish. An impressive wine, all the more remarkable for the price'
91 points, Jeni Port, Halliday Wine Companion 2021 - 'This blanc de blancs sees 36 months ageing on yeast lees, instilling the sparkling with a wealth of lemon, grapefruit, white peach and fresh bread aromas with a touch of flintiness. Nice complexity here, balanced with impressive acidity. The palate keeps true to the citrus theme with smooth autolysis texture and depth. Excellent aperitif style.'