This zesty cuvée made from Chardonnay and Pinot Noir boasts a creamy and yeasty complexity. The palate is quite rich initially until the cool-climate Tasmanian acidity kicks in to leave a perfect balance.
Recommended food pairings: The perfect accompaniment to a range of canapés including freshly shucked oysters and lightly char grilled calamari with a lemon infused mayonnaise. Or try it with pan-fried salmon fillets with a fresh garden salad and a caper olive oil dressing
Growing Conditions: The grapes used to make this wine were grown in the cool-climate vineyards of northern Tasmania. The wine is a blend of Chardonnay 57% and Pinot Noir 43%. The grapes were handpicked and whole-bunch pressed with the fruit harvested from early March to early April 2013 at 10.0 to 11.0 baumé.
Winemaker: Tom Wallace
Winemaking notes: The wine was made in strict adherence to the traditional method techniques with 100% of the wine undergoing malo lactic fermentation, and a long, slow secondary fermentation in the bottle. It spent 5 years resting on lees prior to disgorging and dosage. The wine has an alcohol of 12.0%, a pH of 3.17, an acid level of 6.4g/L.
James Halliday 01/08/2020 95 points
04/09/2020 Gold Medal
09/10/2020 Gold Medal
01/11/2020 Gold Medal
21/01/2021 Trophy for Best Late Disgorged Older Vintage Sparkling
21/01/2021 Top Gold Medal
“57% chardonnay, 43% pinot noir, the blend spending 5 years on yeast lees. Still pale straw-green, which sends all the right signals of a beautifully fresh and elegant wine selling at a price that would give a cost accountant’s mind lasting distress.”
James Halliday 01/08/2020
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