The grapes were hand harvested into bins in the cool of the morning. They were then whole-bunch pressed and only free run juice was used for final blend. Select yeast was used for primary fermentation. A 30% portion of the Chardonnay was also put through malolactic fermentation. The wine was blended and bottled where it underwent the iconic MCC fermentation. This was followed by bottle maturation of approximately 24 months, and only then was it disgorged, corked and labelled.
Mid January 2011
50% Pinot noir, 50% Chardonnay.
on lees, in bottle, for 24 months.
This dark salmon pink MCC shows lifted floral, strawberry and violets, with undertones of Turkish delight and red apple on the nose. The palate is elegant, lively and vibrant with a fine mousse and lingering, crisp finish – all perfectly integrated for pure enjoyment.
Serve well chilled. Enjoy on its own or with oysters, delicate seafood dishes and salads.
3-5 years from vintage.