The chardonnay for this cuvée is exclusively selected from cooler climate
vineyards. Harvest commenced early at lower sugar levels to achieve
the desired natural freshness for the making of pristine base wine in the
classical Méthode Cap Classique style.
Pale gold with a flourish of tiny bubbles exploding with enticing lemon
cream, pink grapefruit and discreet almond biscotti aromas that carry
through to an intricate palate detailed with a tight core of lemon and
orange zest, rich roast nuts and flattering minerality finishing with
extraordinary length and freshness.
Grapes were whole bunch pressed in separate lots, with only the first
500 litres per ton of the best juice extracted. After cold settling for 48
hours, the clear juice was then racked from the lees and fermented at
16oC. With first fermentation complete, the tank was filled and left on
the primary lees up until blending. Only the best quality chardonnay
components were selected for the final blend of the base wine that
was then stabilized and filtered.
The sugar level of the wine was adjusted to 24g/l followed by the
addition of the ‘liqueur de tirage’ (yeast) for the second fermentation
in the bottle where the magic of the MCC bubble transpires. Extended
maturation of 60 months on the lees followed by a further year on the
cork was allowed. Low dosage allows for the natural character of the
base wine to shine.
|Residual Sugar||2.0 g/l|
|Total Acid||6.9 g/l|