One of Australia's favorite sparkling wines distinguished by its "Partridge Eye" colour. It combines all elements of traditional and modern sparkling winemaking. The Blanc de Noir influence evokes a c

COLOUR

A very appealing faint pink hue

BOUQUET

Fresh, zesty fruit with complex creamy yeast flavours

PALATE

A unique, vibrant sparkling Brut with a pleasant drying finish with complexity coming from yeast autolysis characters

WINEMAKER

Roger Harbord

VARIETIES

Blanc de Noir Shiraz, Cabernet, Colombard and Semillon

REGION

South Australia

WINEMAKING

This blend was made from early picked Shiraz and Cabernet, blended with the white grape Colombard and some aged Semillon which is used to fill out the palate. This wine spent over six months fermentation period in bottle.

SERVING SUGGESTIONS

This ideal aperitif and celebration wine can be enjoyed on its own or with a number of dishes. Try matching this wine chilled with lightly flavoured fish, oysters or even chicken.

CELLARING

Made to drink upon release

TECHNICAL DETAILS

Alc/Vol : 13.5%
TA : 5.5g/L
pH : 3.21
Res. Sugar : 10g/L

This wine shows lemon and grapefruit aromas with a characteristic grassy element. On the palate the wine is crisp and refreshing with tropical fruit and gooseberries with a zesty dry finish.

COLOUR

Very pale straw with light green ting

BOUQUET

Fresh lime, orange and passionfruit aromas

PALATE

Zesty, tropical fruit flavours with light and elegant varietal characters.Excellent fruit acid balance that finishes with an appealing crisp finish.

VARIETY

Sauvignon Blanc

REGION

Riverland, South Australia

WINEMAKING

The 2009 vintage will always be remembered for the severe hot weather that occurred during January. Fortunately we harvested our Sauvignon Blanc before this heat wave began to capture the fresh lime/citrus flavours. The grapes were picked and processed quickly to separate the clear juice from the skins. A specific yeast for Sauvignon Blanc was used and after a cool fermentation the wine was carefully filtered and bottled to retain all the appealing fruit flavours.

SERVING SUGGESTIONS

Stir Fried Thai prawn salad.

CELLARING

To be drunk fresh over the next couple of years.

TECHNICAL DETAILS

Alc/Vol : 11.0%
TA : 6.9g/L
pH : 3.3
Res. Sugar : 4.3g/L