Pinot Noir from B block, Clone 777 (60%) and Chardonnay from G block, clone 76 (40%) was handpicked the third week of February 2018. The fruit was chilled overnight before gently whole bunch pressing the following day. After 36 hours the clear juice was racked into another tank and a puncheon (5% of the blend) for primary and Malolactic fermentation. The wine was then aged on yeast lees until being bottled in August for its second fermentation in bottle. After two years in bottle on yeast lees the wine was disgorged and labelled.
Nose: Citrus aromas of fresh lemon and orange with floral and brioche nuances.
Palate: Very fine yet persistent bead with citrus flavours most noticeable. An elegant sparkling wine with persistence and a dry finish.