The fruit for this wine was derived from the Quale Vineyard in the Upper Hunter with the chardonnay clone being a pre-phylloxera Burgundy clone that is often called Pinot Chardonnay due to the small bunch size. No expense has been spared on growing this fruit and the yields were on the low side of the spectrum ensuring there were no issues at harvest. The wine was fermented in older barrels using the champagne derived yeast strain EC118 to produce a clean and vibrant base wine. The base wine was made into sparkling wine using the Charmet process where the wine is put through a secondary ferment in a pressure tank and then transferred to a glass.
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