A fuller style of traditional method sparkling with delicate mousse and attrative aromas of brioche, white peach and cashew with hints of strawberries coming through. Eighteen months lees maturation has given a lovely creaminess to the palate, which is driven by balanced acidity and fruit intensity.
Tasting notes (PDF download)
The fruit was harvested at night to take advantage of the cool Pemberton temperature. Free run and pressing juices were fined and fermented separately with neutral yeast. Fermentation temperature ranged between 15-17.5 °C over two weeks to dryness. Aged predominantly in 300 litre stainless steel casks with 30% aged in older white oak for 10 months prior to secondary fermentation. Following assemblage, the wines underwent secondary fermentation (tirage) in bottle and aged for 18 months on lees prior to disgorging.
Residual Sugar: <7.5g/L
Date picked: 3rd March, 7th February