Latest Technical Specifications · NV
Alcohol 11.3%
pH 3.15
Total Acidity 7 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Riverina
Fermentation Vessels Tank for secondary fermentation (Charmat method)
Production Details Chardonnay and Pinot Noir are picked during the cool of night to retain freshness. Pinot Noir is handled oxidatively to reduce red pigments; both components are fermented warm for complexity and mouthfeel, blended, and given a secondary tank fermentation by the Charmat method to create bubbles and creamy texture.
Tasting Notes Very pale straw; fresh-cut lemon, subtle green apple and raisin-dough aromas; generous mousse with a tight, complex palate of fresh buttered toast and citrus freshness; dry and light-bodied.
Food Pairing Aperitif or with natural Pacific oysters
Vintages
NV Technical Specifications
Alcohol 11.3%
pH 3.15
Total Acidity 7 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Riverina
Fermentation Vessels Tank for secondary fermentation (Charmat method)
Production Details Chardonnay and Pinot Noir are picked during the cool of night to retain freshness. Pinot Noir is handled oxidatively to reduce red pigments; both components are fermented warm for complexity and mouthfeel, blended, and given a secondary tank fermentation by the Charmat method to create bubbles and creamy texture.
Tasting Notes Very pale straw; fresh-cut lemon, subtle green apple and raisin-dough aromas; generous mousse with a tight, complex palate of fresh buttered toast and citrus freshness; dry and light-bodied.
Food Pairing Aperitif or with natural Pacific oysters