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THE VINTAGE
Vintage 2019 presented enormously favourable conditions for growers in the Yarra Valley. Following a cold winter, bud-burst was a little later than normal. Early spring conditions were cool and very dry but in both November and December we experienced excellent rainfall. With replenished soil moisture we were well set up for both generous yields and the warm to hot months of January and February. Harvest days were perfect with
uninterrupted picking completed by mid-March.

WINEMAKING NOTES

This acclaimed Blanc de Blancs was produced in the traditional bottle fermentation method from our block C, estate grown chardonnay. Following secondary fermentation, the wine was aged on lees in bottle for a period of 40 months. Dosage was kept to a minimum at 6.5g/L to allow the wine to maintain its distinctive fresh, dry style.

FOOD MATCH

Marinated tuna sashimi or freshly shucked oysters

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