This refined sparkling wine shows layers of creamy yeasty flavours with citrus and green apple.
The Patricia Pinot Noir & Chardonnay Brut has spent 6 years on yeast lees for autolysis development. This is a vital part of building flavour and complexity into the Patricia sparkling wines.
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 climate is extremely cool at 800m above sea level in the upper reaches of the King Valley. The 2013 vintage is a blend of 76% Pinot Noir and 24% Chardonnay. The fruit was hand picked in March and whole bunch pressed.
Winemaker: Cate Looney
Winemaking notes: 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 12.5%, a pH of 3.15 and an acid level of 7.1 g/L. This wine was made in strict adherence to the ‘Traditional Method’.
All our products are shipped from our Winery in Milawa, VIC.
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