WHAT

54% Chardonnay, 43% Pinot Noir, 3% Pinot Meunier

WHERE

Tasmania

WHEN

NV

HOW

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.