Chardonnay from cool regions provides lightness and elegance and on tasting is detectable initially due to its aromatic lift and relatively high fruit intensity. On the other hand, Pinot Noir, the backbone of many sparkling wines, provides fullness, weight and length to the palate while Pinot Meunier adds fruitiness and roundness.
Recommended food pairings: This wine makes an ideal aperitif or as an accompaniment to a range of appetizers. It is delightful with natural oysters drizzled with a lemon juice. It would also be ideal with smoked salmon and caviar blinis. Try it with shallow fried calamari with a lemon and dill mayonnaise.
Growing Conditions: Premium cuvée for sparkling wine is made from various combinations of the grape varieties, Chardonnay, Pinot Noir and Pinot Meunier. When grown in areas that experience cool ripening conditions like the King Valley and our high altitude Whitlands plateau, the varieties produce sparkling wines of finesse, elegance and delicacy of flavour.
Winemaker: Cate Looney
Winemaking notes: This wine is a blend of different parcels of Pinot Noir 57%, Chardonnay 33% & Pinot Meunier 10%, from cool climate vineyards in the King Valley and Tumbarumba. All fruit was hand picked and gently whole bunch pressed to minimise contact between the juice and the grape skins and seeds. 100% of the fruit underwent malolactic fermentation and after vintage the various wines were assembled and assessed. The selected blend then underwent secondary fermentation in the bottle. The wine spent two years on yeast lees to add complexity and allow greater merging of aged and yeast autolysis characters. It was then disgorged, liqueured and bottled with an alcohol level of 12.0%, a pH of 3.29 and an acid level of 6.3 g/L.
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