The premium Pinot Noir and Chardonnay grapes are sourced from the cool climate region of Pipers River in Northern Tasmania. They are delicate, yet perfectly balanced with natural acidity as well as incredibly intense but crisp fruit flavours. 2010 in Tasmania was a brilliant year for perfect ripening leading to elegant fruit flavours with balance natural acidity.
All the grapes were hand-picked in order to minimise any damage to the berries and extraction from the skins. The crates of pinot noir and chardonnay grapes were refrigerated and cooled for maximum flavour retention. The grapes were then transferred for whole bunch pressing - a process that extracts a very fine and delicate juice. The juice was then clarified and fermented at low temperatures to retain the delicate fruit flavours and aromas. The final blend, 54% Pinot Noir and 46% Chardonnay was put together in 2010 and then put on tirage in the bottle for five years. The final ‘house reserve’ liqueur was added prior to bottling providing even greater complexity and balance to the incredibly long palate.
Pale straw in colour, this vintage sparkling has delicate aromas of toast, nougat and brioche with hints of oyster shell and biscuits. The persistent bead drives the long and elegant palate, which layered with hints of mineral and zest of lemon. The length and breadth of the finish added complexity to this vibrant vintage sparkling.
The elegant wine pairs perfectly with Iberico jamon ham and 24months Comte cheese.