Fruit was whole bunch pressed and primary fermentation took place largely in tank, with a small percentage of second use French oak. Secondary fermentation took place in bottle in accordance with traditional Champagne method.
Ageing: Matured for 31 months on yeast lees in bottle.
Liqueur d’Expedition: A small amount of reserve base wine was added with the dosage, prior to sealing with Champagne cork.
A fine, dry and elegant style of sparkling wine produced from Heydon Estate’s exceptional single-estate Chardonnay. A fresh bouquet of honeysuckle, citrus and honeydew melon. The palate reveals a deliciously fine and creamy bead, crunchy apple, nashi pear and citrus blossom with subtle hints of brioche, cashew nut and savoury lees character. A delicate mineral finish.
Cellaring Potential: 6-8 years
Serving Temperature: 7-10°C
Food Pairing: Freshly shucked oysters and long brunches.