The Patricia Pinot Noir & Chardonnay Brut displays a fine persistent bead.
Recommended food pairings: This refined sparkling wine makes the perfect start to a special meal and is delightful with freshly shucked oysters and a squeeze of lemon juice. Alternatively, try it with steamed barramundi and Asian greens or fried pork fillet with lime and ginger dressing. If the timing is right don’t forget about lobster or crab.
Growing Conditions: The fruit for the Patricia Pinot Noir & Chardonnay Brut is grown on the high altitude Whitlands plateau. The vineyard is located at 800m above sea level at the top end of the King Valley. The 2011 vintage is a blend of 80% Pinot Noir and 20% Chardonnay. The fruit was hand-picked in March and whole bunch pressed.
Winemaker: Cate Looney
Winemaking notes: The grapes were carefully handled in order to minimise the impacts of harsher compounds contacting the grape skins. The secondary fermentation was deliberately extended to produce a fine bead, then followed by six years on lees to provide further complexity. The wine was then disgorged and liqueured, in strict adherence to the ‘Traditional Method’, with an alcohol of 12.0%, a pH of 3.23 and an acid level of 6.9 g/L.
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