Aromas of toasty brioche and delicate citrus subtly emerge from the fine beads. Full and crisp flavours of apples and strawberries linger on the refined acid structure. Went well with a dozen natural oysters.
Variety: 60% handpicked Chardonnay and 40% handpicked Pinot noir.
Region: Campania, Coal Valley, Southern Tasmania (42°39’S, 147°28’E), Relbia, Northern Tasmania (41°30’S, 147°11’E).
Yield: 8 - 10 tonnes per hectare (3.2 – 4.0 tonnes per acre).
Winemakers: Alain Rousseau, Nick Glaetzer & Andrew Hood.
Winemaking: Whole-bunch pressed to retain fruit delicacy. Clean inoculated primary ferment prior to racking off lees and base wine stabilisation and clarification. Base wines then aged and blended prior to tirage. Minimum 18-months of aging on lees before disgorging with minimal dosage to retain complexity yet revitalise palate.
