THE FRUIT

Our bottle fermented Blanc de Noirs is made from Pinot Noir grapes hence  the name Blanc de Noirs or translated from French as White from Black. The Pinot Noir we source for this wine comes from some of the cooler and more elevated areas of the Adelaide Hills as well as from the Alpine Valley. These areas produce fruit that not only has wonderful  flavours but retains its natural acidity which is a hallmark of great Sparkling wines.

THE WINEMAKING

The Pinot Noir for this wine is picked in the cool of the night and gently pressed off skins shortly after harvest. The juice is then cold settled for 48 hours before the clear juice is gently transferred to fermentation. Primary fermentation with yeasts isolated from the Champagne region in France are conducted at low temperatures in stainless steel to maintain maximum fruit freshness. The base wines are stabilised and put on tirage for secondary fermentation in bottle. The wine then matures in those bottles for an average of 36 months before disgorgement and liquoring.

TASTING NOTES

The NV Blanc de Noirs is a very pale gold with a tinge of copper. An elegant Australian Sparkling wine, showing alluring aromas of cream biscuits, brioche and fresh strawberry fruit. With a generous, mouth filling palate the Sparkling wine has flavours of shortbread biscuits, and subtle strawberry fruit following from the nose. The wine has a delicate creamy mouth feel, a fine bead and is balanced with natural acidity. This Sparkling Blanc de Noirs is well suited as a wonderful aperitif, that also partners beautifully with fine foods. The style is one of grace and finesse, balanced with flavour and, above all, drinkability.