Hand-harvested and whole bunch pressed, the free-run Chardonnay juice was steel tank fermented and left to undergo malolactic fermentation in late spring, stirred on lees throughout. The Pinot Noir was lightly pressed and fermented cool in seasoned 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 three months with bottles left to rest for a further 27 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 60 percent clone 95 Chardonnay and 40 percent Clone 5 Pinot Noir grown on spur pruned and sylvos trained, 20-year-old vines.
Alcohol 11.5% v/v, Residual sugar 5.9g/L, Acidity 6.6g/L, pH 3.20
Perfect for a celebration, as an aperitif or match with freshly shucked oysters.