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.
Freshly shucked Albany oysters.
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
Non-Vintage (2013 to 2018)
80% Chardonnay and 20% Pinot Noir
80% Great Southern and 20% Pemberton, Western Australia