Picked when the flavour development satisfied the winemaking criteria of fruit ripeness at low sugar levels, retention of high acidity for balance and crispness in the finshed wine. The grapes were whole-bunch pressed to retain delicacy and reduce colour pick-up in Pinot Noir. The resulting base wines were blended and matured on yeast lees in bottle for several years before disgorging.
Yellow straw with a faint “blush” from the Pinot Noir. Classic “Methode Champenoise” aromas of brioche, nougat and toasted bread with a subtle red fruit background. The palate is full yet crisp and refreshing. Complex flavours of fruit, yeast maturation and development mingle in a satisfying, complete wine. Ideal for current consumption.
T/A : 7.5 g/l
Price: $400 (12 Bottles & Freight Inclusive)
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