The grapes were grown in Tumbarumba on a range of vineyards. The wine is 60% Pinot Noir, 40% Chardonnay. The cool climate of the Tumbarumba region ensured that the fruit retained natural acidity while developing rich fruit flavours. The 2008 growing season was cool ensuring fruit flavours were protected.
A portion of the Chardonnay was fermented in old French oak puncheons, which has added some nutty complexity and creaminess to the palate, while the Pinot Noir was fermented in stainless steel to retain the fresh fruit flavours. The wine has developed complexity and flavour from extended maturation on yeast lees prior to disgorging by the traditional method. This complexity shows itself as an integrated yeasty, almost biscuity flavour which marries well with the creamy, strawberry and peach fruit characters of the wine.
Independent research supports our belief that the crown seal on this bottle is the most appropriate high quality closure for this premium sparkling wine.
Wines by type: Sparkling & Dessert
View all wines from: Charles Sturt Winery, Gundagai/Jugiong
