Our Wines

Citrus fruit and lifted green apple aromas are exhibited on the nose and combine with toasty bread and yeast notes to provide a complex and enticing first impression. Crisp acidity on the palate with a persistent, fine bead and a creamy richness from lees ageing gives our blanc de blanc a long slightly off dry finish.

Chardonnay only is used to make this wine with the traditional method of secondary fermentation in the bottle being key to its complexity and quality. Initial fermentation is carried out with only the purest, cleanest pressed juice in stainless steel, temperature controlled tanks. Natural acidity is retained with the wine undergoing only partial malolactic fermentation to help soften and broaden the palate. Following this “primary” fermentation the wine was barrel aged on its lees in old French barriques for 9 months before undergoing a tirage bottling in January of the following year. This secondary, traditional ferment is carefully managed under rigorous temperature control; with the resulting wine then being aged for 1 year in bottle on its lees before disgorging and dosage leading to the final preparation of corking and labelling for immediate release.

The chardonnay grapes for this wine are grown in the stony soils of the Rapaura sub-region of Marlborough. A renowned area for sparkling wine production the grapes benefit from warm days and very cool nights that allow a slow reliable accumulation of sugars while retaining naturally high acidity. Careful crop management and canopy manipulation using the mid height Sylvos trellising system ensured we harvested at a perfect brix of 20.3 with a pH of 3.00 and a TA of 12.5g/L on the 27th March 2009.