Pale straw with a hint of bronze
Bright nose of lifted citrus notes, floral notes, and green apple aromas, followed by brioche and yeast derived notes.
Delicate fine mousse, with obvious bready autolysis, balanced by fresh grainy acidity and fruit pith and zest providing length and a brisk 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 50/50 blend of Pinot Noir and 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 48 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 now or over the next few years.