This Sparkling is made from a single block at TarraWarra, hand-picked, whole bunch pressed, with a long, cool tank ferment. Racked to older puncheons for 6 months ageing, then tiraged to bottle for secondary fermentation. The wine has spent 8 years on lees in bottle before disgorging in December 2018.
A toasty bread aroma, the palate is very fine with a lovely creaminess. The line of acid gives way to a wonderful persistence of flavour and excellent potential for long term cellaring. Drink now and over 10 or more years.