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 51% and Pinot Noir 49%. The grapes were handpicked and whole-bunch pressed with the fruit harvested from late February to early April 2012 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 3.02, an acid level of 7.4g/L.
Trophy for Best Sparkling
House of Arras Trophy for Best Vintage Sparkling
“It has just right the amount of fresh citrussy flavours before it moves into more complex territory with some creamy leesy, toasty autolysis flavours, nougat and lemon curd. It’s a stylish sparkling.”
Halliday Wine Companion 2020 12/08/2019
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