2015 Sparkling Blanc de Noirs


Buttery toast topped with red delicious apple, the nose creamy and bright. Imagine fresh waffles topped with freshly hulled strawberries. Creamy and textured with a bright refreshing finish.

Hand harvested and whole bunch pressed to minimise phenolic extraction but pick up a lovely salmon tinge (the grape skin is red when ripe). The lightly clarified juice transferred to old oak barrels for fermentation. Due to the high acid profile in 2015, this base wine also underwent malolactic fermentation to soften the acid. The base wine maturation in barrel lasts for 10 months before ‘tirage’. Tirage is the second fermentation; a liquid solution of yeast, wine and sugar is added to the base wine in order to create the secondary fermentation in its bottle.

Region: Yarra Valley, Victoria, Australia.

Varietals: 100% Pinot Meunier

Vines: Pinot meunier planted in 1990. A dry grown block on ancient grey silty loam to the south of the Underhill block and ever so slightly higher in elevation.

Lees Ageing: Made using the traditional method, it is here that the bubbles are formed and trapped inside the bottle. We left the bottles rest for 60 months where the wine is sitting with its secondary yeast lees to impart texture and creaminess. Disgorgement is the final step of the process; it is the removal of the yeast lees once they have done their job. Then the wine is ready to be enjoyed!

Cellaring: Once disgorged the wine is ready for drinking. Cellaring for more than 5 years isn’t recommended once this process has taken place.

Analysis: 12.5% Alc

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