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Fresh & vibrant with hints of red berries & brioche
54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier
Classic techniques, such as delicate grape handling, followed by cool temperature alcoholic fermentation, and a partial malolactic fermentation to soften the natural acidity of the grapes. Fermented in the bottle and aged on yeast lees for a minimum of two years in addition to a careful dosage of Tasmanian pinot noir.