Hand harvested and whole bunch pressed, the free run Chardonnay juice was steel tank fermented and left to undergo malolactic fermentation until late spring, stirred on lees throughout. The Pinot Noir was lightly pressed and fermented cool in old French barriques, allowed to mature on light lees until blending in early January of the next year to prepare for tirage nearly one year from the harvest date. The bottle fermentation took place over 6 weeks and bottles were left to rest for 35 months until being disgorged and liqueur de dosage added.
Sourced from the well-drained stone and sand alluvium of Rapaura Road, in vineyards overlooked by the Saint Clair Vineyard Kitchen. A blend of 52 per cent clone 95 Chardonnay and 43 per cent Clone 5 Pinot Noir grown on spur pruned and sylvos trained 20 year old vines.
Alcohol: 12.0% v/v , Titratable Acidity: 7.1g/L, Residual Sugar: 6.2g/L , pH: 3.16.
Perfect for a celebratory occasion. Drink as an aperitif or match with freshly shucked oysters.