2006 Tasmanian Cuvée
We picked the grapes – equal parts Chardonnay and Pinot Noir – by hand. We gently pressed them as whole bunches and took only the free-run juice, which was then fermented in stainless steel tanks. We blended the base wines ahead of second fermentation in bottle. The wine spent almost nine years on its lees before disgorgement in January 2015. We gave it a light dosage of 5g/L and left it to rest for another 10 months before release.
The wine is bright with a floral and flinty nose of green apple, lemon and strawberry, with bass notes of cream, brioche and hazelnuts. Those flavours follow on a rich and seamless palate, caressed by a delicate mousse and with trademark Tasmanian acidity lending it pure and thrilling length.