Methode Traditionelle Chardonnay Pinot Noir

The Chardonnay juice came from the grapes being naturally pressed under their own weight. This was blended with a small portion of pressed juice that came from Pinot Noir.

Fermentation was in stainless steel tanks for 7 months, to retain the purest flavour expression of the Chardonnay and the Pinot Noir. The wine was then underwent secondary fermentation through tiraging, allowing the wine to mature in bottle on lees for several years, to enhance the complexity, creaminess, and notes of macadamia. Once the secondary fermentation was completed, the wine was slowly riddled over a period of several weeks, then disgorged, labelled, and finally ready for release.

Our Sparkling Chardonnay Pinot Noir was only made in a small quantity and released in a limited number for our 40 year anniversary.

Citrus, stone fruit, lemon, peach, with a hint of strawberry and macadamias.