2011 Estate Sparkling Pinot Noir Brut Rosé


First Release Sparkling Rosé

2011 was a perfect vintage year for our first release of a bottle fermented sparkling wine. Although the most challenging year in many for grape growers in the Adelaide Hills due to the prolonged cool and damp conditions, the exposed, aerobic character of the vineyard site ensured that the vines did not succumb to mildews. The late maturing grapes were hand-harvested in the last week of March ensuring the grapes had excellent balance of appropriate flavour, acidity and sugar development to produce a wine with wonderful natural crisp acidity and texture, essential to sparkling wine structure. This wine owes it unique, complex flavour profile to the time honoured, traditional, bottle fermentation process (‘methode traditionelle’). The wine was first disgorged at 9 months and then after 14 months.

Harvest Data

Vineyard Estate blocks 3 & 4
Variety Pinot Noir D5V12
Bud burst Last week September 2010
Flowering First week December 2010
Veraison Third week February 2011
Harvest Date 26 March 2011
Yield 2.5 kg/vine
Residual Sugar 17.55 °Brix
Potential Alcohol 10.6% vol
pH 3.08
Titratable Acidity 10.29 g/L
Malic Acid 5.66 g/L
YAN 176 mgN/L

Winemaking

Prefermentation Hand-harvested, chilled, whole cluster pressed, cold settled
Primary fermentation Prise de Mousse
Malolactic fermentation Viniflora CH35
Tirage Prise de Mousse
First disgorgement 8 months
Second disgorgement 20 months
Third disgorgement 40 months

Wine composition

Alcohol 11.8% Alc/Vol
Dosage 6 g/L
pH 3.1
Titratable Acidity 7 g/L

Tasting Notes

Colour Delicate pink
Aroma Complex, strawberry, green apple, citrus and subtle brioche
Palate Luscious, creamy, crisp, tight, dry, lingering finish with fine persistent bead
Closure Crown seal

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