The vineyard and seasonal combination provides a wonderful balance between elegance and power. The rich fruit flavour at harvest and the extended maturation on yeast lees allows the wine to display an amazing complexity of nutty brioche and crème brulee flavours surrounding a citrus, white peach core. There is an underlying tightness of structure, typical of cool climate viticulture. From first glance the freshness and brightness of the wine belies its age. The creaminess of mouthfeel and persistence of bead that has been achieved is only possible with sparkling wines of the highest calibre and lots of patience. The weight and complexity of this wine would work for anything from chicken, creamy pasta, risotto or even duck.
Tasting notes (PDF download)
The 2009 vintage was relatively cool and blessed with ideal extended ripening conditions for full flavoured Sparkling wine. The long hang time with little or no disease pressure allowed for excellent flavour development at relatively low sugar level as well as sublime natural acid retention.
The fruit was handpicked and chilled overnight in refrigerated containers. To preserve elegance and minimize phenolic and colour extraction the grapes were whole bunch pressed and only free run juice used. A portion of the wine was aged in old French oak barriques for added complexity. Approximately 50% of the wine was allowed to complete MLF to retain its natural acidity and freshness. Regular, non-oxidative, lees stirring was also employed to develop mouthfeel and structure. The wine has received six and a half years of ageing on yeast lees prior to disgorgement.
Residual Sugar: 5g/L
Date picked: 17th March 2009