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 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 are very handled to yield 500 litres of juice per tonne (compared with 650-700 per tonne for table wines) to minimise the impact of the harsher compounds from the grape skins. The secondary fermentation was deliberately extended to produce a fine bead, then given 6 years on lees to provide further complexity. The wine was then disgorged and liqueured, with an alcohol of 12.0%, a pH of 3.23 and an acid level of 6.9 g/L. This wine was made in strict adherence to the ‘Traditional Method’.
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