This sparkling wine was made in the traditional method (methode champenoise) from hand picked Chardonnay in the very cool vintage year of 2011.
It was allowed to undergo secondary fermentation with the addition of extra yeast and a small dose of sugar to provide its fizz. The Cuvée Blanc de Blanc was aged in-bottle for five years (as is the practice for the best vintage Champagnes), before being hand riddled to shake the yeast down to the neck of the bottle. The neck of the bottle was then frozen, the plug of frozen yeast disgorged, a touch of pinot noir wine added to ‘colour it up’, and a new cap placed on the bottle.
The wine has a very fine bead, great length and a nose of sweet dough.. The palate is clean and fresh with flavours of lemon and brioche.
FOOD Enjoy this wine with friends as an aperitif or with freshly shucked Sydney rock oysters.
CELLARING Enjoy now or over the next 6-8 years.