Location: Located in the prestigious maritime wine region of northern Tasmania at a latitude of 41° south, the cool coastal slopes of the Pipers Brook wine region and the east-southeast facing slopes of our Kreglinger Vineyard have produced a truly exceptional cuvee. This cuvee has captured all the unique characteristics and expression of fine sparkling wine, utilizing the noble grape variety of chardonnay to produce this outstanding Kreglinger Brut de Blancs.

Vineyard Sources: This wine is sourced from specific sparkling vineyard sites in the Pipers Brook district. These sites are all based on basaltic soils and are east-southeast facing. This aspect gives a ripening potential expressed in day-degrees summation of around 950–1050 day-deg C. This compares favourably with conditions in the French district of Champagne (1030 day-deg C).

Viticulture: Grapes were harvested mid March between 10 and 11 Baume and with 12-14 gm/litre of titratable acidity. Despite this high acid structure, the grapes have ripened fully and as a result have a restrained but intensely complete flavour profile. The natural acidity of the grapes confers considerable ageing potential to the wine.

Trellising: All grapes are grown on narrow spaced vineyards (1.5m-1.9m row spacing). The vines are vertically shoot positioned (VSP), hand pruned in winter and hedge trimmed in summer. Crop Yields: A natural low yielding vintage of 4-5 tonnes/ha.

Winemaking: The fruit is all handed picked, carefully transported to the winery and pressed with in one hour of picking. Modern computer controlled Bucher airbag presses are used with a modified champagne cycle to produce around 450 litres per tonne of free run juice from whole bunch pressed grapes and only this free run component is used. Base wines were fermented in both barrel and tank, and a small percentage was aged on lees until the first blend took place at the beginning of the new calendar year. The base wine was then tiraged and the 2000 Kreglinger Vintage Brut was disgorged in early 2006.

Tasting Notes

Colour: Soft, lemon yellow gold, encased with a very fine string of pearls persistent bead.

Bouquet: Classic vintage brut sparkling nose with depth, elegance and sophistication, with subtle hints of biscuits, bakers yeast, spice and citrus mineral perfume, balanced by subtle tones of nuts, honey and multi layered fruit intensity.

Palate: Cool Climate, very sophisticated, long, rich and balanced palate; a beautifully defined mousse (Cordon de Mousse) forming a necklace, with strings of pearl bead that are both fine and lively giving a creamy mouth feel. The addition of our Liqueur de dosage at disgorgement has added richness and complexity to the already multi-layered palate. The finish is long and fine with mineral richness that leads to a crisp, dry finish.

Ageing Potential: Likely life span to 2012 with storage in optimal conditions.

Analysis: Alcohol: 12.5% ~ Titratable Acidity: 7.4g/L ~ pH: 3.19 

Food suggestions: Oysters natural, Oscietra caviar, with its sweetly wall-nutty flavours, salmon roe, salmon tartare, sushi or sashimi, Blinis with salmon and horseradish cream, wild mushrooms with mild-tasting game birds such as quail or guinea fowl.