2017 Vintage Brut
The finest expression of Tasmanian sparkling, a single vineyard vintage brut of exquisite power and elegance. A blend of Pinot Noir and Chardonnay and aged for many years in the bottle, bring complexity and richness to the purity of Tasmanian fruit. Lifted and elegant, displaying notes of delicate lemon, crisp pear, red apple and fresh brioche, the palate has depth, length and perfect balance.
Please note this product is available to members only. For more information, please contact rachel@kreglingerwineestates.com
In Stock
Wine Specs
Vintage
2017
Aging
Drink now and for up to 5 years
Fermentation
Traditional method
Residual Sugar
6.25 g/L
Alcohol %
12.5
James Halliday
94
Wine Profile
Tasting Notes
Aroma: Crisp pear and subtle white peach with red apple and delicate citrus, hints of strawberry, cashew and fresh brioche.
Palate: Seamlessly balanced and complex with delicate pear, lemon crème, wild strawberry and toasted brioche, superb texture and finely focused acidity
Vineyard Notes
This vintage Kreglinger sparkling is sourced from a single vineyard of the same name, with high-density Pinot Noir and chardonnay of significant vine age, specifically established and managed for sparkling wine production in the Pipers Brook district. The site was chosen for our vintage sparkling program after many years of rigorous trialing and evaluation. Annual heat summation figures of 950-1050 growing degree days Celsius compare very favourably with sites in Champagne (around 1030 GDD). The Pipers Brook district is characterised by Ferrosol (volcanic) soils, also known as kraznozems. Basalt-derived, they have excellent water holding capacity, offering a steady supply of moisture and nourishment to vines that are managed without irrigation. Vertical Shoot Positioned (VSP) trellises of very high vine density are hedge-trimmed in summer to provide increased bunch exposure to the sun. Row-spacings are narrow at 1.5 metres.
Winemaker Notes
Hand harvested in the cold morning hours from our Hills Vineyard in Pipers River, the cool fruit was very carefully whole bunch pressed extracted only the most delicate juice. Selected parcels were cool fermented in barrel to retain vibrant regional fruit characters, with subsequent malolactic fermentation and battonage to create exceptional texture and creaminess. Hand-crafted, this wine was blended from only the best individual parcels to create a wine of beauty and complexity. Made in the Traditional Method this wine underwent secondary ferment in bottle and was then bottle aged for over 3 years before release.
Production
Pinot Noir 60%, Chardonnay 40%. Dosage: 6.25g/l. Alcohol: 12.5%
Other Notes
"60/40% pinot noir/chardonnay. Traditional method; aged 44 months on lees; 6.25g/L dosage. The powerful 2017 season in Pipers River delivers considerable presence and character of a panoply of fruit from apple and pear, to spicy berries and cherries. The precision of this outfit delivers impressive tension and line, while building all the creaminess and silkiness of barrel fermentation. It's compelling from the outset, and will evolve to wonderful places over the coming years."
Tyson Stelzer
(Published 16 May 2022)
"An estate-grown blend of pinot noir (60%) and chardonnay (40%); hand-picked and whole bunchpressed, fermented in barrel with MLF; secondary ferment and maturation in bottle for over three years. Pure and wonderfully racy, it's equally ready for drinking today or in another five years."
- James Halliday - Top 100 Wines of 2022