Region: Tasmania Grapes: 50% Chardonnay, 50% Pinot Noir First Glance: Complex, Toasty, Lemon, Linear
The Wine: Pinot Noir and Chardonnay are hand harvested based on optimal acidity. The fruit is then whole-bunch pressed and fermented, with a portion transferred to barrel prior to the completion of primary fermentation. The whole wine went through malolactic conversion to soften the acidity and increase complexity. The wine was then tiraged to undergo traditional method bottle fermentation, spending 24 months on lees before a dosage of 7g/l after disgorgement.
Pale blushed gold in colour, the nose is flinty and mineral driven with wet stones, some struck match, flaky pastry, lemon oil, toast and some lifted jasmine florals. The palate has a rich mousse, with more mineral accents and flavours of red apple skins, shortcrust pastry and lemon curd. Linear acid and a tight pucker meet with chalky, talcy phenolics for a long finish.
