125 Years Special Release Pinot Noir Chardonnay Brut
A sparkling with a fine persistent bead; rich yeast autolysis character, hints of citrus and apple. Full bodied and complex, prominent lemon and lime flavours. The palate is creamy and elegant with a crisp, dry finish and refreshing acidity.
Vineyard Region: King Valley
Color: The 2008 Pinot Noir & Chardonnay Brut shows a light straw colour with a fine persistent bead.
Aroma: The nose is lifted with a rich yeast autolysis character and hints of citrus and apple.
Palate: The palate is full bodied and complex with prominent lemon and lime flavours and a bready character that lingers. The palate is creamy and elegant with a crisp, dry finish and refreshing acidity.
Wine Analysis: Alc/Vol: 13%
Peak Drinking: Until 2018
Growing Conditions: All the fruit for the 2008 Pinot Noir & Chardonnay Brut is grown at the high altitude Whitlands vineyard. It is located at 800m above sea level in the sub-alpine area at the top end of the King Valley. A blend of 79% Pinot Noir and 21% Chardonnay, the fruit was hand picked in March.
Winemaker: Cate Looney
Winemaking Notes: The grapes were whole-bunch pressed in air-bag presses. The grapes are very gently pressed to yield 500 litres of juice per tonne (compared with 700-750 per tonne for table wines) to minimise the impact of the harsher compounds from the grape skins. The base wines all underwent malolactic fermentation to add complexity to the blend. The secondary fermentation was deliberately extended to produce a fine bead, then given 5 years on lees to provide further complexity. The wine was then disgorged and liqueured, with an alcohol of 13.0%, a pH of 3.20 and an acid level of 6.7 g/L . This wine was made in strict adherence to the traditional Methode Champeniose techniques.
Recommended food pairings: Freshly shucked oysters with a squeeze of lemon juice. Alternatively, try it with bbq calamari and a spicy aioli or hoisin rice paper rolls with a light chilli dipping sauce.
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