Latest Technical Specifications · NV
Alcohol 11.0%
pH 3.2
Total Acidity 6.8 g/L
Grape Varieties Chardonnay, Pinot Noir
Region Riverina
Production Details The Chardonnay and Pinot Noir are picked during the cool of night to retain acidity. Warm fermentations are used to add interest and mouthfeel; the varieties are blended, then undergo secondary fermentation in tank using the Charmat method to add weight and creamy texture.
Tasting Notes Pale straw with a persistent fine bead; fresh lemon pith, brioche and barley sugar aromas; voluminous mousse with citrus and freshly iced pastry flavours and a long finish.
Vintages
NV Technical Specifications
Alcohol 11.0%
pH 3.2
Total Acidity 6.8 g/L
Grape Varieties Chardonnay, Pinot Noir
Region Riverina
Production Details The Chardonnay and Pinot Noir are picked during the cool of night to retain acidity. Warm fermentations are used to add interest and mouthfeel; the varieties are blended, then undergo secondary fermentation in tank using the Charmat method to add weight and creamy texture.
Tasting Notes Pale straw with a persistent fine bead; fresh lemon pith, brioche and barley sugar aromas; voluminous mousse with citrus and freshly iced pastry flavours and a long finish.