A blend of 56% Chardonnay (B95, B76, G9V7) and 44% Pinot Noir (MV6 114, 115, and 777). Adelaide Hills grapes were gently pressed off and taken free run. The juice was fermented in stainless steel, with Full malolactic fermentation. The wine was fermented in the bottle with special attention paid on maintaining the wines natural acidity. This wine spent a minimum 30

months on yeast lees before being disgorged. With a blend of 60% Chardonnay and 40% Pinot, this sparkling wine has wonderful lifted notes of toasty brioche aromas enhanced by green fruits and zesty citrus characters. A palate of racy, balanced acidity, flavours of citrus, biscotti and green apple that complement the slaty, minerality and soft creamy mousse. Simply serve chilled.

GOLD | 2017 AUSTRALIAN WINE SHOWCASE MAGAZINE

GOLD | 2018 CATAVINUM WORLD WINE COMPETITION

95 POINTS | Patrick Eckel 2017