(SOLD OUT) 2006 Reserve Sparkling Brut
The grapes for our very first sparkling wine were hand harvested on the 12th
of September, 2006. Hand sorted and gently whole bunch pressed, the juice was settled in stainless steel tanks prior to fermentation. After racking the clear juice off the settled solids, the juice was fermented cold for 2 weeks. As the end of fermentation neared, the wine was transferred by gravity flow to older French oak
barrels and left to finish fermentation. Following this the lees were stirred weekly to develop mouth feel and complexity. The wine also underwent partial Malolactic fermentation to add additional complexity and creaminess.
In May of 2007, the barrels were blended back into tank and cold settled. The wine was then filtered in preparation for second fermentation, and was left in bottle for two and a half years to complete fermentation and ageing.
In January of 2010, after undergoing riddling to collect the yeast in the neck of the bottle, the wine was then disgorged by traditional methods. The yeast collected in the neck of the bottle was frozen, and then expelled from the bottle by the natural pressure of the wine. The wine was then dosed with sweetened wine, and re-capped.
|VQA||Twenty Mile Bench|