Latest Technical Specifications · NV
Alcohol 11.5%
pH 3.16
Total Acidity 7.4 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Riverina
Vine Age Select premium vineyards chosen for primary-fruit character and acid retention
Fermentation Vessels Tank
Pressing Method Fruit Picked During The Cool Of Night And Quickly Pressed To Tank
Production Details Primary fermentation is warm and quick to preserve fruit purity and freshness; secondary fermentation occurs in tank, followed by resting and blending with reserve wines to maintain the house style.
Tasting Notes Pale straw; persistent fine bead; fresh lemon pith, brioche and barley sugar aromas; voluminous citrus mousse, freshly iced pastry and a delicately fresh, fine-acid finish.
Food Pairing Aperitif or natural oysters with lemon and black pepper
Vintages
NV Technical Specifications
Alcohol 11.5%
pH 3.16
Total Acidity 7.4 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Riverina
Vine Age Select premium vineyards chosen for primary-fruit character and acid retention
Fermentation Vessels Tank
Pressing Method Fruit Picked During The Cool Of Night And Quickly Pressed To Tank
Production Details Primary fermentation is warm and quick to preserve fruit purity and freshness; secondary fermentation occurs in tank, followed by resting and blending with reserve wines to maintain the house style.
Tasting Notes Pale straw; persistent fine bead; fresh lemon pith, brioche and barley sugar aromas; voluminous citrus mousse, freshly iced pastry and a delicately fresh, fine-acid finish.
Food Pairing Aperitif or natural oysters with lemon and black pepper