Pétillant Naturel 2021

$28.00

Blend: Estate grown Chardonnay (51%) and Pinot Noir (49%) 

Season: The 2020/21 growing season was predominantly mild with a long ripening period. Diligent vineyard work offered the chance to produce wines with high natural acidity and intense varietal flavours and aromas. 

Viticulture: The Wondalma vineyard is located at 720m altitude on Courabyra Rd, Courabyra, just on the outskirts of Tumbarumba in NSW. The fertile, free draining soils are a mix of basalt and decomposed granite that support deep rooted 30-year-old vines. The rows are east/west facing on a gentle slope with large canopies providing dappled light and protection from the afternoon sun. 

Winemaking: The chardonnay fruit was whole bunch pressed to stainless steel tank and left to settle overnight before racking for wild fermentation. The Pinot Noir was destemmed and left on skins in the press for 4 hours before pressing to stainless steel tank and racking into the active chardonnay ferment. The wine was dosed daily with oxygen to strengthen the wild yeast and bottled when residual sugar was around 12g/L, with the final fermentation occurring in the bottle. No fining, filtration or preservatives. 

Taste: Complex aromas of apricot and yeast lees with a delicate fizz and dry finish. 

Blend: Estate grown Chardonnay (51%) and Pinot Noir (49%) 

Season: The 2020/21 growing season was predominantly mild with a long ripening period. Diligent vineyard work offered the chance to produce wines with high natural acidity and intense varietal flavours and aromas. 

Viticulture: The Wondalma vineyard is located at 720m altitude on Courabyra Rd, Courabyra, just on the outskirts of Tumbarumba in NSW. The fertile, free draining soils are a mix of basalt and decomposed granite that support deep rooted 30-year-old vines. The rows are east/west facing on a gentle slope with large canopies providing dappled light and protection from the afternoon sun. 

Winemaking: The chardonnay fruit was whole bunch pressed to stainless steel tank and left to settle overnight before racking for wild fermentation. The Pinot Noir was destemmed and left on skins in the press for 4 hours before pressing to stainless steel tank and racking into the active chardonnay ferment. The wine was dosed daily with oxygen to strengthen the wild yeast and bottled when residual sugar was around 12g/L, with the final fermentation occurring in the bottle. No fining, filtration or preservatives. 

Taste: Complex aromas of apricot and yeast lees with a delicate fizz and dry finish.