Chandon Brut Nv

The complexity of the Brut is a natural result of the diversity of sites, varying in altitude, age and aspect. Grapes were sourced from a range of premium cool climate vineyards in the southern wine regions of Australia, including the Yarra Valley, Strathbogie, the King and Buffalo Valleys (Victoria) and Coonawarra (South Australia). Vineyards are planted to various densities depending on the soil type, ranging from 2,222 to 5,000 vines per hectare, with an average yield between 10 and 12 tonnes per hectare. Most of the selected vineyards are trained to the standard vertical shoot positioning trellis to minimise the development of phenolics and tannins whilst maintaining vibrancy of flavour.

Chardonnay and pinot noir fruit is harvested from mid-February through to March. Batches from each vineyard are kept separate providing the winemaking team with an extensive selection of blending options to optimise complexity and structure. After inoculation with yeast, fermentation occurs in stainless steel tanks with approximately 30% of the batches going through malolactic fermentation. In June, the winemaking team assemble the Brut blend, selecting each base wine on their individual aroma and flavour characteristics. Up to 80 individual base wines and one to three year old reserve wines are blended to capture the consistent style and complexity inherent in Chandon Brut. While the blend may vary slightly from year to year chardonnay usually accounts for around 60% of the blend with the remainder being pinot noir. The reserve wines are stored in a combination of large oak barrels, barriques and stainless steel and comprise more than 20% of the blend, a key element in the Brut style. Following the secondary ferment the wine is aged on the yeast lees for 15 to 18 months, contributing a range of complex, savoury aromas and flavour characteristics to the finished wine. Individual bottles are then riddled and disgorged, and a small amount of dosage liqueur is added to finish the wine. After a further three months bottle age the wine is ready for release.

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 

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.

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.

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.

Pierre Deville French Brut

Established in 1909, one of the founding fathers at Compagnie Francaise des Grands Vins was agronomist engineer Eugene Charmat, eponymous inventor of the fermentation technique now employed to create the majority of sparkling wines around the world. Vinified from the noble cepage of Pinot Noir, Chardonnay and Pinot Meunier, Pierre Deville Vin Mousseux is treated to an extended period of ageing on sedimentery yeast lees, infusing the wine with complexity and enriching the palate with creaminess, all balanced by a refreshingly dry and crisp finish. Situated not far from the centre of Paris itself, within close proximity to the great vineyards of Champagne, Compagnie Française des Grands Vins is France's largest and most conspicuous producer of sparkling wine. Parent company of the esteemed Charles Volner, Opera, Veuve Amiot and Muscador labels, CFGV have maintained a proud tradition of crafting France's most popular and approachable efferverscent wines for over a century. The cellar master applies his extensive expertise into creating Pierre Deville. A rigorous selection of Chardonnay, Pinots Noir and Meuniere, as treated to a rest and maturation on yeast lees is central to the ultimate quality and universal appeal of Pierre Deville Vin Mousseux.