A blend of 40% Chardonnay (B95, B76, G9V7) and 60% Pinot Noir (MV6 114, 115, and 777). Adelaide Hills grapes were gently pressed off and free run taken. The juice was fermented in stainless steel, with Full malolactic fermentation. The wine was

fermented in bottle with special attention paid on maintaining the wines natural acidity. This wine spent a minimum 30 months on yeast lees before being disgorged.

With a blend of 60% Pinot Noir and 40% Chardonnay this sparkling wine displays lifted aromas of fresh strawberries, red cherry and peach and is beautifully complemented by notes of brioche and biscotti. Pale blush pink in colour this wine identifies finesse with an attractive mousse, fine bed and soft creamy palate. Simply serve chilled.

TROPHY - BEST AUSTRALIAN SPARKLING |

2018 SYDNEY INTERNATIONAL WINE COMPETITION

DOUBLE GOLD | 2017 MELBOURNE INTERNATIONAL

WINE COMPETITION

GOLD | 2017 ROYAL QUEENSLAND WINE SHOW

GOLD | 2017 NEW ZEALAND INTERNATIONAL WINE SHOW

GOLD | 2017 INTERNATIONAL COOL CLIMATE WINE SHOW

GOLD | 2017 AUSTRALIAN WINE SHOWCASE MAGAZINE

GOLD | 2017 WINE ORBIT NEW ZEALAND

93 POINTS | Patrick Eckel 2017

93 POINTS | Wine Orbit July 2017