Description

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.