The fruit for our Non Vintage Blanc de Noirs is predominantly sourced from the cooler climate regions of the Adelaide Hills in South Australia and the Alpine Valley in Victoria, both premium wine growing regions of Australia. These grapes are delicately flavoured and exhibit a naturally high acidity that is required to make high quality sparkling wine in the tradition of Champagne.
The Pinot Noir grapes are carefully handpicked into 200 kilogram crates to minimise maceration of grape bunches during transport. On delivery to the winery the crates are placed in refrigerated rooms to chill the fruit to 4C. These cold temperatures minimise oxidation and phenolic extraction during pressing process. The whole bunches are then loaded directly into the bag press and gently squeezed to produce a clear, fine jiuce fraction. The juice is then clarified and inoculated with native Champagne yeasts to ferment at cool temperatures. The blend spends 36 months on tirage before disgorgement and liqueuring.
- SA - Barossa
- South Australia
Winery Tasting Notes
The NV Blanc de Noirs is a very pale gold with a tinge of copper.
An elegant Australian sparkling showing alluring aromas of cream biscuits, brioche and fresh strawberry fruit.
With a generous, mouth filling palate the sparklinh wine has flavours of shortbread biscuits, and subtle strawberry fruit following from the nose. The wine has a delicate creamy mouth feel, a fine bead and is balanced with natural acidity.
This Sparkling Blanc de Noirs is well suited as a wonderful aperitif, that also partners beautifully with fine foods. The style is one of the grace and finesse, balanced with flavour and, above all drinkability.