Bright and refreshing, this wine is full of citrus zest, vanilla and white flowers. The palate is layered with lemon curd from the Chardonnay fruit and delicate strawberries from the Pinot Noir, balanced by creamy notes from aging in bottle and the refreshing natural acidity the Pipers River region is renowned for. Aperitif in style, classic in execution.
This non-vintage blend of Chardonnay, Pinot Noir and Pinot Meunier wine grapes is sourced from vineyard blocks of significant vine age, specifically established and managed for sparkling wine production in the Pipers Brook district. Clonal selections that produce large berries are favoured over those that produce smaller berries and would otherwise contribute greater phenolics to the base wine. Sites in the Pipers Brook district feature 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. Vines are grown predominantly on cane pruned, Vertical Shoot Positioned (VSP) trellises that are hedge-trimmed in summer to provide increased bunch exposure to the sun. Row-spacings are narrow, typically 1.5m-2.2m apart.
Selectively harvested in the cold morning hours across the Pipers River Region. The cool fruit was very carefully whole bunch pressed extracted only the most delicate juice. Cool fermented to retain the exemplary Tasmanian fruit characters and blended to create a wonderfully complex wine, the wine then underwent secondary fermentation in bottle to create a classical Tasmanian sparkling wine. Aged for over a year before release this wine has complexity and creaminess that only bottle fermentation of sparkling wines can deliver.