Selected from a premium Chardonnay block located in the Yarra Valley, the grapes were hand-picked and gently whole bunch pressed. This wine was allowed to ferment spontaneously and without fining to ensure varietal character. 100% malolactic fermentation was achieved on primary ferment lees in old french oak barrels and matured for two years. The wine was blended prior to secondary fermentation in the bottle without filtration, then placed on triage for a further three years, before disgorgement in 2018. Having satisfactory residual sugar and complexity from extended maturation on yeast lees, zero dosage was added producing a sparkling wine with a gentle bead, excellent mouthfeel and bold lingering citrus finish.
NV (2013 predominantly)
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