The fruit was sourced and handpicked from some of the highest quality vineyards in the King Valley that deliver natural acidity and delicate flavour.
Extended aging on lees has allowed this traditional method sparkling to develop a fine bead and complex characteristics, delivering delicate creamy flavours with an incredibly clean finish.
96 points Halliday Wine Companion
Recommended food pairings: This refined sparkling wine makes the perfect start to a special meal and is delightful with sushi and sashimi. Alternatively, try it with steamed lemon infused chicken breast and Asian greens. If the timing is right don’t forget about lobster or crab!
Growing Conditions: The 2014 vintage is a blend of 78% Pinot Noir and 22% Chardonnay. The fruit was hand picked in March and whole bunch pressed.
Winemaker: Cate Looney
Winemaking notes: The grapes are gently handled to yield 500 litres of juice per tonne (compared with 650-700 per tonne for table wines) to minimise the impact of the colour and 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. This wine was made in strict adherence to the ‘Traditional Method’.
Jeni Port 12/08/2021 96 points
“78/22% pinot noir/chardonnay, on lees for 6 years. Fruit from the Whitlands Plateau, one of the highest vineyards in Australia, and possessing a rare vitality for a 6yo sparkling. Patricia’s signature purity of fruit expression and exhilarating acidity. A persistent, fine bubble. Lemon zest, straw, apple custard and Nice biscuit. Youthful exuberance with grapefruit, citrus, almond meal and a clean creaminess.”
Halliday Wine Companion - Jeni Port 12/08/2021
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