125 Years Special Release Pinot Noir Chardonnay Brut

A full-bodied sparkling wine with a fine persistent bead;

Wine Analysis
  • Alcohol: 13%,
  • pH: 3.2
  • Acid level: 6.7g/L

The Wine

A sparkling with a fine persistent bead; rich yeast autolysis character, hints of citrus and apple. Full bodied and complex, prominent lemon and lime flavours. The palate is creamy and elegant with a crisp, dry finish and refreshing acidity.

The Grape Variety

The grapes were whole-bunch pressed in air-bag presses. The grapes are very gently pressed to yield 500 litres of juice per tonne (compared with 700-750 per tonne for table wines) to minimise the impact of the harsher compounds from the grape skins. The base wines all underwent malolactic fermentation to add complexity to the blend. The secondary fermentation was deliberately extended to produce a fine bead, then given 5 years on lees to provide further complexity. The wine was then disgorged and liqueured, with an alcohol of 13.0%, a pH of 3.20 and an acid level of 6.7 g/L . This wine was made in strict adherence to the traditional Methode Champeniose techniques.