TASTING NOTES

The nose shows yeast-aged sparkling notes of toasted brioche and nuttiness that makes way for subtle floral tones with aromas of preserved lemon, red apple, marzipan and peach skin. The citrus notes combine with creamy aromas give the hints of lemon curd. The palate shows yeast-derived nutty and brioche aged notes with citrus tones of lemon curd and cumquat. Whipped cream with vanilla bean over stewed peaches lays more complexity to enjoy. A rich, creamy texture and saline acidity combine with the sexy mousse, to create a pleasurably balanced palate with a delectable finish.

WINEMAKING NOTES

The grapes for this Blanc de Blancs were handpicked entirely from the Siwa vineyard in Wonga Park. The blend is composed of 100% Chardonnay (Blanc de Blanc). The grapes were picked on 20th and 21st of February when maturity was perfect. After being refrigerated overnight, the grapes were whole bunch pressed with diligent pressings cut made when phenolics began to become apparent out of the press.

All batches were fermented naturally in old oak for 8 months before being assembled and bottled for the secondary fermentation. After 42 months on yeast lees, the wine was disgorged with a 4g/L liqueur addition. The wine is handmade entirely on the Wonga Park property, a rare occurrence for modern Australian sparkling wine.