Grapes used in manufacturing this elegant non-vintage Blanc de Noirs were imported from South Australia’s Adelaide Hills and Victoria’s Alpine Valley, both of which are reputed Australian wine regions. Delicately flavoured and displaying high acidity, these grapes are perfect for creating high quality and flavoursome sparkling wines.
The Pinot Noir variety was carefully handpicked and placed in 200 kilogram crates in order to reduce the maceration of grapes while transporting them to the winery. These crates were placed in refrigerated rooms so as to chill the fruit at 4 degrees. This minimizes oxidation and phenolic extraction while pressing the grapes. The bunches were directly loaded into the bag press and gently squeezed to extract a clear and fine juice. Champagne yeasts were inoculated into the juice, followed by fermenting it at cool temperatures. This blend is then subjected to tirage for 24 months before disgorging it and liquoring.
This splendid Blanc de Noir has a pale gold colour with light copper hints. Pleasing aromas of fresh strawberry, cream biscuits and brioche flow from the bouquet while the intense and mouth filling palate is brimming with flavours of strawberry fruit and shortbread biscuit. Well balanced acidity and a fine bead give the wine a soft and creamy mouth feel. Perfect as an aperitif, this wine also serves well with fine foods like butternut squash ravioli, fried mushrooms and barbecued chicken.