Deep garnet with blackberry, blood plum and cassis aromas. Notes of chocolate, mint, ripe berries and star anise overlay a creamy mid palate mousse from the 18 months on lees. Deftly balanced, fine velvety tannins add structured length and persistence to the finish.
Picked in the cool of the early mornings, this Shiraz was fermented on its skins in small open and tank fermenters over a period of seven to ten days. R2323, AWRI 350 and EC1118 yeasts were used to ferment the various parcels of fruit. Tannin extraction was minimised and the ferment allowed to reach up to 30°C to create vibrant fruit extraction. Malolactic fermentation took place in barrel.
The wines selected for this cuvée were aged in old French and Hungarian oak hogsheads for between six and forty months and include small amounts of 2005 and 2006 vintage wine. Created by the méthode traditionelle, the wine was fermented in bottle and aged on lees for 12 months. Disgorged in December 2009, it was then cellared for a further 12 months prior to release.
Pale white gold.
Pale white gold with a fine bead, and an enticing fusion of floral and primary fruit characters with subtle citrus hints. A classic méthode traditionelle sparkling with 24 months on lees, the creamy, mid-palate leads to a smooth, tapering tail that is delightfully crisp and clean.
The very first Chardonnay grapes of the season were picked in the cool of the early morning, and pressed off skins and handled without sulphur dioxide to minimise phenolic extraction. The juice was fermented to dryness using traditional ‘Prise de Mousse’ yeast at 16°Celsius. MLF was inhibited, and the wine was stirred on lees for complexity and harmony for 6 months. Using the “méthode traditionelle”, the final assemblage was fermented in bottle and aged on yeast lees for 24 months, before being disgorged in November 2015.