Veuve Du Prince Blanc de Blancs Brut Nv

Crushing and pressing of the grapes – Controlled alcoholic fermentation at low temperatures - Second fermentation in vats - Fining and bottling. Grape Varieties: Ugni Blanc, Airen

Sieur d Arques Cremant De Limoux Brut

Blend 70 Chardonnay 20 Chenin 10 Mauzac. Exclusively hand-picked of selective grapes. First fermentation in vats with temperature control to develop the palette of aromas, then 2nd fermentation the prise de mousse takes place slowly in the bottle. Ageing on laths during a minimum of 15 months.

Moppity Vineyards Single Step Tumbarumba Sparkling Chardonnay Pinot Noir 2015

Tumbarumba - Crafted with the inclusion of premium Tumbarumba fruit which provides structure and vibrancy rarely seen at this price. 

Wine growing isn’t easy, especially in a cold climate. It’s a journey of many miles where progress is measured in painstaking millimetres; starting with the first step. 

60% Chardonnay / 40% Pinot Noir 

Normans Holbrooks Road Sparkling Brut Nv

We selected chardonnay from a single vineyard from vines with generous canopies that allow the fruit to ripen gently and naturally. The fruit was picked early in the season, pressed and then allowed to settle naturally before being filtered. All juice is fermented cold to retain freshness and delicacy before undergoing secondary fermentation in tank to add complexity. A small amount of the wine was carefully selected then blended together to create this amazingly fresh sparkling.

Niche Sparkling Brut Cuvee Nv

The grapes were sourced from a single vineyard and machine harvested early at the start of vintage while beame’ levels were still quite low. We crushed, chilled and fermented the juice at controlled temperatures in the cool cellar. 

The Daisy Victorian Sparkling Nv

Select parcels of fruit were sourced from premium vineyards across Victoria’s premium viticultural sub regions.. Selected grapes were harvested early in the season and fermented using a neutral yeast at low temperatures to assist in retaining the rich fruit flavours. Regular lees stirring at weekly intervals was undertaken to increase complexity and palate weight. After heat and cold stabilization, the base wine was then bottled under pressure to produce a wonderful rich complex style of sparkling.