Review Detail

The grapes were picked in early March, whole bunch pressed, with only 550L of juice per tonne of fruit used. The juice was cold settled for 6 weeks prior to fermentation in old 600L barrels, the wine was then kept in barrel with some lees stirring for another 8 months (including Malo) before being bottled in 2020 and spending another 3.5 years on lees in bottle... the care and effort that goes into great sparkling wine !

The bead is so fine, with a rolling flow from the bottom of the glass; aromatics are oyster shell, meyer lemon and tightly held stone fruits. The palate has a litheness of acidity that flows from start to finish that gives contrast to biscotti, just ripe nectarine and the faintest pull of grapefruit that underwrites another decade in the cellar.

The finish has precision and length, with almond meal and citrus that is shrouded by custard apple.