Twenty Sixteen Blanc de Blancs
Learn More About This Wine
A mild spring resulted in a mid-April bud burst. The weather during flowering was warm and dry resulting in abundant fruit being set. Early August saw 50% of fruit dropped to intensify flavour and concentration. Harvest began in early October and resulted in fruit of exceptional quality.
100% Chardonnay, whole bunch pressed and naturally settled for 24-36 hours. Fermentation: 10 days at 18-20 degrees C using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity. Malolactic: 100% Lees Ageing: Minimum 42 months.
TA: 7.9g/l Residual Sugar: 8.3g/l pH: 3.01
Pale golden in colour, with a fine mousse. The nose is full of ripe citrus, pink grapefruit and pear, with white floral notes. On the palate, the wine shows generous fruit flavours, highlighting ripe lemon, nectarine and crunchy green apple, with a flinty, saline minerality. Toasted brioche, shortbread and hazelnut notes build layers of complexity, adding to an elegance and energy that combine to create a beautiful example of Blanc de Blancs.
