Selected grapes were harvested early in the season and fermented using a neutral yeast at low temperatures to assist in retaining the rich fruit flavours. Regular lees stirring at weekly intervals was undertaken to increase complexity and palate weight. The Pinot Noir and Chardonnay parcels were then blended to produce a classic Champagne style. After heat and cold stabilization, the base wine was then re-fermented using the traditional ‘charmat’ method and bottled under pressure to produce a fine, delicate sparkling wine.
Colour : Blush salmon
Aroma : Fresh, floral fruit aromas are complemented by subtle yeast complexity.
Palate : The palate is rich in citrus fruit flavours complemented by hints of bread and yeast complexities. The palate is creamy, the finish crisp and the flavours lingering.