Bursting with aromas and flavours of green apple, lemon and citrus fruits combined with a hint of toast, lemon curd, nougat and spice with a crisp, clean finish.
The grapes come from the estate vineyard on Matthews Road, high in the Eden Valley at more that 400m above sea level, carefully picked in the cool of the night to retain the grapes’ fresh citrus fruit flavours and natural acidity which is vital in sparkling winemaking.
Following a gentle pressing of the grapes the free-run juice undergoes primary fermentation on light lees. Malolactic fermentation is discouraged in order to retain the wine’s freshness and vivacity. The base wine is then bottled prior to its secondary fermentation with at least 24 months’ maturation on yeast lees before discorging and being bottled for release.