This bottle fermented Pinot Noir/Chardonnay/Pinot Meunier blend has produced a yeasty bread dough and citrus bouquet with a full and vibrant bead. The flavour is enhanced with extended yeast lees aging in the bottle, resulting in a complex and flavoursome full bodied Méthode Traditionnelle style.
Winemakers Notes
The grapes for this wine were machine harvested, chilled and very gently pressed. The base wine underwent a long, slow cold fermentation and was kept on lees for nine months during which it underwent a full malo-lactic conversion. Bottled in December 2007 and given extended ageing on full yeast lees for a minimum of 24 months this wine has been recently disgorged.
Food Match:
This wine is a fabulous alternative to champagne to drink either as an aperitif or match with lighter entrée courses. Delicious with freshly caught cray fish.
