Tyrrell’s Wines have a long historical association with traditionally made, bottle fermented sparkling wine. It was a European trip in 1977 that sparked Murray Tyrrell’s interest in Australian sparkling wine production.
“A stop was made at the Bollinger press house where Dad traded his expertise on how to best use a hand press for some time spent with their winemakers. The next day, he called me with instructions to buy all the pinot noir grapes on light soils in the Hunter Valley because he reckoned he could make champagne as well as the French did.” said Bruce Tyrrell.
Made from a blend of Hunter Valley pinot noir and chardonnay grapes, this sparkling was produced using the traditional method practiced by the great Champagne houses of France.
- NSW - Hunter Valley
- New South Wales
Winery Tasting Notes
The pinot noir and the chardonnay combine well to create a sparkling wine that on the nose gives off fine, yeast and biscuit dough aromas.
These two components carry over on to the palate, with the yeastiness adding a creamy texture and generous fruit flavours giving good weight and length. The acid on the finish balances and refreshes the palate.
This sparkling wine is ideal on its own or as an accompaniment to a variety of hors d’oeurves including oysters, smoked salmon, goats cheese crostini and sushi.
The grapes were picked at optimum ripeness and were gently pressed to extract the juice with minimal colour pick up. The juice was then fermented in stainless steel at approximately 18° for two weeks. Following primary fermentation, the wine was left in tank on its yeast lees for seven months prior to filtration, before undergoing ‘tirage’ bottling. The wine was stored for almost two years after which time it was disgorged and liqueured while remaining in its original bottle.