“Flint, brioche and hazelnut kernel. Very fine bead, elegant, harmonious, zing of lemon zest to finish.” -Tim Shand, Head Winemaker
The base wine is a blend of 86% chardonnay (Block 12, clone I10V1) and 14% pinot noir (Block 13, clone 777) hand harvested in the early morning from our estate vineyard. 2011 was an excellent vintage for sparkling fruit, with vigorous canopies and mild cool conditions. Crop levels were slightly below average, leading to fruit intensity and acid levels not seen since 2006.
We took a shorter free run cut at the press to minimize phenolic extraction. A small portion was fermented in old French hogsheads. We blended with the aim of making a chardonnay dominant wine, 2011 being an outstanding year for whites in general (and Chardonnay the Yarra’s strongest white variety!).
The wine was tiraged in September of 2011, and spent nearly four years in bottle on lees in an underground cellar at a temperature of around 7 degrees C. It was disgorged in July of 2015.