Quote from winemaker

“Making sparkling wine is a passion of mine and I have made sparkling wine my whole career. It is a privilege to be able to be part of so many celebrations whether they be big or small through the sparkling wines that people drink.

Jacob utilises Pinot Noir from some of my favourite vineyards throughout SA, which allows the lovely toasty and complexing notes that come through on the palate and nose, however there is also an underlying delicacy and taut acid which allows this wine to be enjoyed over a  number of occasions.” Trina Smith, Chief Winemaker

 

Growing season

 

Above average Winter rainfall set the vines up for a great growing season. Below average temperatures in Summer meant that the grapes developed excellent flavour, while the cool nights led to naturally high acid levels, perfect for sparkling!

Winemaking details

 

This blend of fruit from premium sparkling regions of South Australia was gently pressed with a cool fermentation, before malolactic fermentation softened the palate and added complexity. The individual base wines were then assessed and blended and prepared for secondary fermentation. Extended maturation of up to 32 months on yeast lees to allowed for the complex and distinctive brioche and nougat characters to develop.