2009 Pinot Chardonnay
Winemakers - 2009 Pinot Chardonnay
Blend:
53% Pinot Noir, 47% Chardonnay
Region:
Pinot Noir from The Rewards Vineyard. Chardonnay from Rado Vineyard.
Bottled:
Disgorged June 2011
Release Date:
July 2011
Technical Data:
- Alcohol 12.0%vol
- Total Acidity 6.5gm/lt
- pH 3.21
- Residual Sugar 7gm/lt
Winemaker:
Simon Burnell and Jane Dunkley
Winemakers Notes:
~Style~
Don't let the pretty label fool you - a serious vintage sparkling with finesse, complexity and a fresh dry finish.
~Background~
Serious traditional sparklings come from cool climates and in Western Australia that means heading south. We have chosen to source the fruit for this, our first ever sparkling wine, from contracted growers in Pemberton. The wine was made using the traditional method of Champagne. The varieties were hand picked and whole bunch pressed, then fermented separately in stainless tanks. After five months, they were blended to taste and bottled for the secondary fermentation to occur - whereby the carbon dioxide is trapped in the bottle creating the fizz. After 22 months on lees in bottle, the residual yeast was disgorged and the bottles topped with aged liqueur wine and sealed ready for drinking.
~Facts & Figures~
The Season: A cool, wet and windy spring extended into the flowering period around November, setting up the season for low yields in both varieties. The sun came out on cue in December and perfect ripening conditions continued through harvest in late February just before a spot of rain in Pemberton at the start of March.
Vineyards: Pinot Noir from The Rewards Vineyard. Chardonnay from Rado Vineyard.
~Tasting Notes~
Appearance: Medium straw with hues of salmon and copper. Nose: Almond biscotti with strawberries and a hint of mushrooms. Palate: Fine and lemony upfront, subtle pear and white fleshed nectarine gives way to a mid palate which is both nutty and creamy. The finish is lively, fresh and dry, with a gush of juicy apple-like acidity and a lingering hint of fresh toast. Cellaring: To 2015 for those who appreciate cork aged sparklings. Food pairing: Herb crêpes stuffed with ricotta and smoked trout.
