Light salmon tinge
Bright nose of lifted citrus notes, honeysuckle, and red apple aromas, followed by sauvory biscuity yeast derived notes.
Delicate fine mousse, with nice texture, balanced by fresh 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 60/40 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 50 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.