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