The fruit is chilled to 2-5 degrees Celsius before being pressed as whole bunches. We retain only the light pressing (approximately 550L per tonne). The very fine juice is then fermented in barrel and in tank. The base wine goes through full malolactic fermentation after alcoholic fermentation is completed. After alcoholic and malolactic fermentations are finished, the base wine is left on full lees in tank or in barrel, with no added sulphur, until it is tiraged in spring. After tirage, the wine is aged in bottle for at least 18 months.
The wine shows classic Pinot Noir characters with subtle strawberry notes and ripe Chardonnay fruit on the middle palate, tempered by a fine bead and a beautiful complexity and length from the Réserve wines. A classic example of Australian sparkling wine, made in the traditional method.