The Limestone Coast wine region is considered to be a mediterranean climate with winter dominant rain and relative summer drought.
Fruit was sourced from our premium Vineyard in the sub-region of Padthaway which has a history of the production of sparkling wine. The fruit was machine harvested and crushed, destemmed and de juiced at our Buronga Hill winery before transporting to our Hunter Vally winery for vinification.
The fruit was crushed and destemmed prior to chilling and de juicing with only free-run juice (highest quality juice) retained for vinification. The juice was then cold settled before racking off gross lees and inoculated with the CY3079 yeast strain for primary fermentation in a combination of 2 & 3-year-old French Hogshead barrels. After fermentation to dryness, the wine was racked to tank, stabilised and filtered in preparation for secondary fermentation via the Charmat Method. The Charmat method involves re inoculating the wine in a specialised pressure vessel with a Triage solution (sugar and yeast). This method produces the fine bead (bubbles) and added complexities that good sparkling wines are famous for. At the completion of the secondary ferment, a final Dosage is added to balance the wine which was then re-filtered prior to bottling.
Fruit was sourced from our premium Vineyard in the sub-region of Padthaway which has a history of the production of sparkling wine. The fruit was machine harvested and crushed, destemmed and de juiced at our Buronga Hill winery before transporting to our Hunter Vally winery for vinification.
The fruit was crushed and destemmed prior to chilling and de juicing with only free-run juice (highest quality juice) retained for vinification. The juice was then cold settled before racking off gross lees and inoculated with the CY3079 yeast strain for primary fermentation in a combination of 2 & 3-year-old French Hogshead barrels. After fermentation to dryness, the wine was racked to tank, stabilised and filtered in preparation for secondary fermentation via the Charmat Method. The Charmat method involves re inoculating the wine in a specialised pressure vessel with a Triage solution (sugar and yeast). This method produces the fine bead (bubbles) and added complexities that good sparkling wines are famous for. At the completion of the secondary ferment, a final Dosage is added to balance the wine which was then re-filtered prior to bottling.
