THE JOB AS WINEMAKER is to allow the fruit and terroir of the vineyards to express itself. Graeme and Cameron both have their winemaking roots in Burgundy and uphold their traditions as much as possible. Through the use of age old techniques (with the aid of some modern equipment), they guide the fruit from vineyard to bottle as gently as possible. Read more...

Wine Glass

Sparkling Chardonnay 'Daylesford' - 24 months on lees 2008

The fruit for this wine comes from our Daylesford vineyard high on the slopes of the Great Dividing Range in the Macedon ranges. At 771m ASL it is a truly cool climate site, suited perfectly to the production of sparkling chardonnay. This wine has had 24 months on lees and is showing complexity from this in addition to the lovely citrus, apple and pear aromas. It has a full mouthfeel aided by a slight sweetness, which complements the high natural acidity.

Wine Making Notes

The grapes were picked at 11 Baume and 3.06pH. The fruit was crushed, de-stemmed and then air bag pressed under gas cover. Cool ferment was carried out. Lees were retained until the wine was transported to Kilchurn wines for its secondary ferment.

The wine remained on lees in bottle for 24 months before being disgorged and receiving a dosage of 6g/L.

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