Methode Traditionelle Sparkling Cuvee NV

$30

AWARDS

Not shown

COLOUR

Brilliant pale straw

NOSE

Enchanting fruity bouquet with fresh citrus tones and a hint of creamy bread like aroma

PALATE

A fuller style of traditional method sparkling with delicate mousse and attractive aromas of brioche, white peach and cashew with hints of strawberries coming through. Eighteen months lees maturation has produced a fine bead and given a lovely creaminess to the palate, which is driven by balanced acidity and fruit intensity

Description

WINEMAKING

The fruit was harvested at night to take advantage of the cool temperatures of WA Southern regions. Free run and pressing juices were fined and fermented separately with neutral yeast. Fermentation temperature ranged between 15-17.50C over two weeks to dryness. Aged predominantly in stainless steel tanks with a small portion aged in older white oak for 10 months prior to secondary fermentation. Following assemblage, the wines underwent secondary fermentation (tirage) in bottle and aged for a minimum of 18 months on lees prior to disgorging.

FOOD PAIRING

Freshly shucked Albany oysters.

VINTAGE NOTES

The sparkling cuvee is non-vintage as we hold back small amounts of previous vintages (dating back to 2013) to blend into the main vintage (currently 2018) to give the sparkling wine a consistent style as well as bringing complexity to the palate

QUICK NOTES

VINTAGE
Non-Vintage (2013 to 2018)

WINEMAKER
Mike Garland

GRAPE VARIETY
80% Chardonnay and 20% Pinot Noir

GROWING AREA
80% Great Southern and 20% Pemberton, Western Australia

ALC %/VOL
12.5 %

TITRATABLE ACIDITY
9 g/L

pH
3.22

RESIDUAL SUGAR
5.25 g/L

OAK
N/A

MATURATION
N/A