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NV BRUT
Winemaking
The grapes were picked during the cool of the night, the fruit was de-stemmed and pumped into the press. Only the best quality of free run juice was taken off; then clarified before adding yeast. The fermentation was carried out at a cool temperature to maintain the fruit flavours. After fermentation the base wine was allowed to rest on yeast lees for 6 months before undergoing a second fermentation to produce the fine bubbles.
The Wine
Light green straw in colour with a fine persistant bead showing lifted aromas of citrus and apple. Tasting soft and refreshing with light creaminess and balance.
With Food
A delicate wine well matched with soft cheeses and canapes.
Wine Information
Varietal/s: Chardonnay and Pinot Noir
Region: Murray Darling
Alc: 11.5% VOL
Acid: 6.0g/L
pH: 3.47

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