A Pinot noir and Chardonnay blended vintage sparkling with fruit all from Geelong’s Moorabool Valley. 24 months on lees and 8g/L residual sugar give luscious roundness to this beautiful wine.

This is my Traditional Method Sparkling only made every few vintages. The name comes from my fascination with the sparkling wine production process and it’s my most stressful, costly to produce, and favourite wine to make. You start with the base wine that is bottled with sugar and yeast. At this point I have a vision of what I have created but you haver to play the waiting game and see what will EMERGE. I will taste the base wine every 6-8 weeks and every time it tastes completely different. Sometimes its “Wow!!”, other times “Meh” (the wine components aren’t sitting right and I have an existential crisis questioning everything I’m doing). Eventually after many months evolving and interacting with the lees (and many, many emotional rollercoasters) this complex delicious fizzy liquid comes together.