A bright golden colour with a delicate mousse, our Blanc De Blancs has classic Chardonnay aromas of green apple, citrus, and mineral notes combined with buttered toast and Tarte Tatin richness from extended lees ageing.

PROCESSING:
Whole bunch pressed and naturally settled for 24-36 hours.

FERMENTATION:
10 days at 18-20 degrees C using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity.

LEES AGEING:
Minimum 39 months

Winter rains enabled the vines to take full advantage of good soil
moisture levels during spring growth. This was topped up during
the season by regular rainfall, which helped to maintain optimum
levels of nutrition in the vines. Dry and warm weather at the end of
June allowed for successful flowering over a short period of time,
resulting in even fruit-set. Good weather in August continued uniform
fruit development across the vineyards. Slightly cooler weather in
September and October allowed for a slow ripening period that
created the composition of varied and complex flavour profiles.
Harvest commenced at the end of September and was complete by the
middle of October.

A great accompaniment to seafood in general but is perfect with freshly shucked oysters.