Made from 60% chardonnay & 40% pinot noir, the aromas show freshly baked bread, apple & citrus fruits. The palate displays green apple, lemon & honeysuckle. The fine, creamy mousse and mineral line is framed by toasted brioche derived from its extended time on lees. Stored in our cellar for 40 months prior to disgorgement, its light bubble presents a fresh delicate finish.
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$300 Half Dozen
Chardonnay 60% Pinot Noir 40%
16th February 2016
1981 & 1988
Shows aromas of freshly baked bread, apple & citrus fruits.
Geraldine McFaul and David Cowburn
The creamy palate displays green apple, lemon & honey suckle with notes of lemon myrtle playing a secondary role. The fine creamy mousse & mineral line is framed by toasted brioche derived from its extended time on lees.
2016 – was an unusually dry growing season, daily temperatures were fairly mild. These conditions resulted in the earliest harvest we have ever had. The intensely perfumed grapes make for an excellent balanced wine.
Hand harvested and chilled overnight to retain the acid, the Chardonnay and Pinot Noir were whole bunch pressed to extract just the most delicate juice. Stabilized, settled and filtered, the wine was tiraged (the addition of 7g per litre sugar & yeast in the making of sparkling wine) September 2016 and disgorgement (entails removal of dead yeast cells) commenced in May 2020, therefore spending 44 months on lees allowing the development of flavours and a fine elegant bead from the yeast cells. This is the traditional French Style of production which gives a rich creaminess to the palate.