The wet year was perfect for slow ripening and a classic blend of Chardonnay (60%) and Pinot Noir(40%) was handpicked (in April!). Using the traditional method for sparkling and laying it down for 3 years on lees has resulted in a classic sparkling, awarded the 8th highest score in the 2014 Tasmanian sparkling wine show, and a Silver Medal. Over half has been kept on lees to make a more seriously aged version when the 2011 sells out….watch this space! There is also a version with Zero added sugar…..nicknamed Zero of course.
Brian and his wife also have a passion for serious red bubbles, so a ton of serious shiraz was sought from the warmth of the plains (McLaren Vale), a dash of port added to the mix and after 2 years on lees again (and an eternity, it seemed), the result in this very heavy duty (but not so sweet!!) Sparkling Shiraz (approx. 6gm/Litre of sugar...)
Yes, all the same word except for one letter, of course the P is for Pinot, so while the former wine is NOT from our grapes, this Sparkling Red Pinot Noir is from our Pinot. It will be lighter, more aromatic, but still with the fizz of all red bubbles. We shall see when it gets disgorged, possibly in about 2017 or 18, depending on taste tests. There may have to be a few!!
When all 3 of these are bottled, they’ll create a sparkling 3 pack….a perfect gift idea.