The 2016 vintage was an exceptional year for sparkling fruit. The conditions produced fruit that reached maturity while still maintaining bright and lean acid. This balance enhanced the subtle, yet complex flavours of the fruit.
The grapes were whole bunch pressed, with the free-run juice and pressings separated as per tradition. The juice was cold settled and fermented. After primary fermentation was complete, the base wine was aged on lees in tank before being prepared and inoculated for secondary fermentation. This wine has developed lovely structure and secondary yeast characters due to its time on lees, displaying a hint of bread on the nose which is balanced with a creamy texture. The addition of a dosage liqueur of aged Pinot Noir at disgorging produces beautiful complimentary strawberry and rose petal aromatics and a balance of acidity and sweetness, which results in a truly elegant sparkling rosé.
