About the wine
100% Chardonnay. Soils are partly decomposed Malmesbury shale & clay/loam with gravel. Grapes pressed as whole bunches. Only first juice collected. 48 hours settling. Fermentation 14°C over two weeks. Malolactic completed. Kept in tanks on fine lees for 3 months. The second, bottle fermentation lasts 24 months before hand riddling and disgorgement. A small percentage of barrel aged Chardonnay was added with the liqueur with 5g/l residual sugar.
The wine has a translucent colour with a slight green edge and a prominent mousse. Delicate flavours of toasted biscuit, creamy lees and fresh apple end with a long, elegant, dry finish.