Sparkling
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Sparkling
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Pinot Noir from Picadilly Valley, Adelaide Hills
Showing the wonderful minerality of Picadilly fresh & vibrant. Excellent red fruit with strawberries and cream. Lacing of florals and citrus, seamless and beautifully integrated. Ripe yet sophisticated, elegant fruit. Complexed by a harmonious reserve wine. Balanced to allow the fruit to shine, vibrant, salty acidity with a calming low dosage. Proper base wine élévage sees a complete wine on release. Xavier goes for a full malo as he doesn’t like the texture of malic acid. Whatever
Pinot Noir from Derwent Valley, Tasmania
Build in richness and complexity over the Blanc de Blanc. The pinot compenent offering up a rounder palate over the more linear Blanc de Blanc. Yes, it is rounder, yet well contained giving a line and length, vibrant, energetic, low dose, with a fine bead and excellent mouse. Fresh yet with considerable complexity, strawberries and cream, red-fruited with a saline nuance. Fine layered phenolics. Complete with great shape and flow excellent.There are perhaps two key factors in making great sp
Pinot Noir from Lombardy, Italy
Bruna Giacosa persists with her father’s interest in producing a very small batch sparkling wine in most good vintages, a Blanc de Noirs made in methode Champenois and aged on lees for between 2-3 years. Though a curio even in the storied history of Giacosa, it is a wine steeped in historical significance for the winery. An avid lover of the great house Champagnes, Giacosa sought to create his own ‘metodo classico’ that was distinctly Italian stylistically. In the early 1980s, the modern
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