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...

Cameron Leith

Sparkling Chardonnay 'Daylesford' - 36 months on lees 2008

We are starting to see some exciting signs of development in this vintage sparkling Chardonnay. It's showing a persistent mousse and a fine bead. We are also seeing some enticing developed citrus characters complemented by some nice yeast complexity. The palate is very well balanced with a light creamy mouthfeel - making it perfect as a spring aperitif (or equally good with crème brûlée as we have discovered!).

Wine Making Notes

‘Daylesford' Macedon Ranges Sparkling Chardonnay 2008 - 36 months on lees
Region: Macedon Ranges
Closure: Diam cork

Viticulture
Grown by us at our Daylesford vineyard in the Macedon Ranges - at 770m ASL this is a truly cool/cold climate vineyard site - perfect for the production of fruit for sparkling.
The vineyard is as meticulously cared for throughout the year as naturally as is possible. Extensive care is needed to ensure we get ample ripeness. Complex pruning and trellising techniques are used. Several passes are made of each vine every season ensuring that each shoot and bunch is in the most beneficial position.
The fruit to be used for sparkling is harvested at lower Baumé than that destined for table wine - about 11 seems to give us the best balance of lively natural acidity and sugar.
Winemaking
The base wine is made by us at Passing Clouds then transported to Kilchurn wines in Romsey for the sparkling production.

The wine has a dosage of 8g/L
Alcohol: 11.5% pH: 3.4

 

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