Our bottle fermented Pinot Noir Chardonnay Rosé is made from fruit grown in the elevated cool climate regions of the Adelaide Hills, Alpine Valley, and Eden Valley. The grapes from these regions produce wines with delicate aroma and flavour profiles coupled with high natural acidity and elegant structure, characters that are paramount for the production of high-quality sparkling wine.
The Pinot Noir and Chardonnay fruit for this wine is picked in the cool of the night and gently pressed off skins immediately after harvest. The juice is clarified before being gently transferred to fermentation where the use of neutral yeast and low temperatures in stainless steel combine to preserve freshness and fruit flavour. The base wines are then stabilised and tiraged for secondary fermentation in bottle. The wine gently matures in bottle on full lees for an average of 28 months to build mouthfeel and complexity before disgorgement and liqueuring.