Chandon Brut Nv

The complexity of the Brut is a natural result of the diversity of sites, varying in altitude, age and aspect. Grapes were sourced from a range of premium cool climate vineyards in the southern wine regions of Australia, including the Yarra Valley, Strathbogie, the King and Buffalo Valleys (Victoria) and Coonawarra (South Australia). Vineyards are planted to various densities depending on the soil type, ranging from 2,222 to 5,000 vines per hectare, with an average yield between 10 and 12 tonnes per hectare. Most of the selected vineyards are trained to the standard vertical shoot positioning trellis to minimise the development of phenolics and tannins whilst maintaining vibrancy of flavour.

Chardonnay and pinot noir fruit is harvested from mid-February through to March. Batches from each vineyard are kept separate providing the winemaking team with an extensive selection of blending options to optimise complexity and structure. After inoculation with yeast, fermentation occurs in stainless steel tanks with approximately 30% of the batches going through malolactic fermentation. In June, the winemaking team assemble the Brut blend, selecting each base wine on their individual aroma and flavour characteristics. Up to 80 individual base wines and one to three year old reserve wines are blended to capture the consistent style and complexity inherent in Chandon Brut. While the blend may vary slightly from year to year chardonnay usually accounts for around 60% of the blend with the remainder being pinot noir. The reserve wines are stored in a combination of large oak barrels, barriques and stainless steel and comprise more than 20% of the blend, a key element in the Brut style. Following the secondary ferment the wine is aged on the yeast lees for 15 to 18 months, contributing a range of complex, savoury aromas and flavour characteristics to the finished wine. Individual bottles are then riddled and disgorged, and a small amount of dosage liqueur is added to finish the wine. After a further three months bottle age the wine is ready for release.

Vin De Luxe Sparkling Brut Cuvee Nv

We selected Pinot Noir and Chardonnay parcels from a single vineyard from vines with generous canopies that allow the fruit to ripen gently and naturally. The fruit was picked early in the season, pressed and then allowed to settle naturally before being filtered. All juice is fermented cold to retain freshness and delicacy before undergoing secondary fermentation in tank to add complexity. A small amount of the wine was carefully selected then blended together to create this amazingly fresh sparkling.

Variety: Pinot Noir Chardonnay

Conquest Brut Cuvee Nv

Premium parcels of fruit from cooler growing regions across South Australia were selected for this fantastic example of sparkling wine. The fruit was harvested then gently pressed to retain varietal character and freshness, which is something we made a priority with this wine. Winemaking techniques included fermentation with solids as well as cool and warm fermentation. These techniques improved texture and softness without sacrificing the varietal characters we wanted to portray.

Veuve Du Prince Blanc de Blancs Brut Nv

Crushing and pressing of the grapes – Controlled alcoholic fermentation at low temperatures - Second fermentation in vats - Fining and bottling. Grape Varieties: Ugni Blanc, Airen

Woodside Park Vineyards Adelaide Hills Sparkling Chardonnay Pinot Noir Nv

This Sparkling represents the best in viticulture and winemaking, delivering premium wine of wonderful structure and style from their cool climate Adelaide Hills vineyard.