Review Detail

The Chardonnay base for this sparkling was wild yeast fermented with 80% in tank and the remaining 20% in older French oak, the wine was then left on fermentation lees for 5 month prior to bottling and a further 18 months on lees. The wine once disgorged had zero dosage added, resulting in a citrus driven aperitif style wine.

There is a nose of green apple, oyster shell and background brioche notes, the palate is bone dry with flinty citrus acidity at it's core, mealy lees notes help with texture and complexity. The finish has a drive of citrus and grapefruit spice.

This will be a long living vintage sparkling that will keep getting better.