Winery & Vintage Info
Fruit sourced from a 30-year-old vineyard sitting at 200m of elevation; the fruit here is often picked at the same time as the rest of the valley is picking grapes destined for table wine. This extra hang time on the vine allows the fruit to develop with good intensity of flavour and high acid levels at the desired ripeness.
50% Pinot Noir and 50% Chardonnay; the fruit was hand-picked, whole bunch pressed in our inert gas press. The juice was pressed to tank for settling with minimal sulphur. Barrel fermented and aged in old oak.
The base wine was lees stirred fortnightly from post ferment to bottling, picking up yeast autolysis characters early on. The base wine completed malolactic fermentation prior to tirage in the Spring with no finning’s added. Aged for 3 years on lees, the finished wine was disgorged and allowed several months on cork prior to release.
Southern Tasmania’s true cool climate viticulture provides a direct comparison to the vineyards of Champagne. Grown within a shaded canopy to maintain the pristine early harvest clarity of sparkling wine.
