A strikingly lifted nose of lemon zest, white blossoms, granny smith apple skin, and hints of freshly grilled nuts. Hints of marzipan, cashew butter and the suggestion of freshly torched creme brulee. On the palate, a tight mineral acid line underpins generous white fleshed stone fruit and a hint of salinity. Ever licked an oyster shell? The finish is long and complex with yeast autolysis providing palate weight while a lemon curd acidity carries the focused mineral finish.
Perfect on its own to toast any celebration but also great foods like vegetable tempura and seafood dishes.
These traditional sparkling varieties are sourced from the cool climate Adelaide Hills and are picked early to retain high natural acidity.
Small batches of low yielding grapes are gently pressed in stainless steel basket presses. Following primary and partial malolactic fermentation the individual parcels are bottled and inoculated with yeast and sugar to encourage a secondary fermentation. The cuvee is fermented in the bottle to develop complexity for approximately four years.
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