The cool slopes of the Tamar Valley region, located in northern Tasmania have the potential to produce great sparkling wine. This richly flavoured cuvée made from Chardonnay and Pinot Noir boasts complexity from barrel-aged base wine and reserve blending. It displays the impact of terroir and the favourable interaction of climate and soil on these vines.
Gold: 2018 International Cool Climate Wine Show
Silver: 2018 Sydney Royal Wine Show
Silver: 2018 National Cool Climate Wine Show
Bronze: 2018 Royal Queensland Wine Show
Recommended food pairings: The perfect accompaniment to a range of canapés including freshly shucked oysters and lightly char grilled calamari with a lemon infused mayonnaise. Or why not try it with pan-fried salmon fillets with a fresh garden salad and a caper olive oil dressing?
Growing Conditions: The grapes used to make this wine were grown in the cool-climate vineyards of northern Tasmania. The wine is a blend of Chardonnay 52% and Pinot Noir 48%.
Winemaker: Tom Wallace
Winemaking notes: The grapes were handpicked and whole-bunch pressed with the fruit harvested from late February to late March 2011 at 10.5 to 11.5 baumé. The wine was made in strict adherence to the traditional method techniques with 100% of the wine undergoing malo lactic fermentation, and a long, slow secondary fermentation in the bottle. It spent 4.5 years resting on lees prior to disgorging and dosage. The wine has an alcohol of 12.5%, a pH of 3.09, an acid level of 7.24g/L.
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