2019 Blanc De Blanc

These grapes were harvested by hand, early September, with specific timing that incorporated fresh but neutral, fruit flavours and zesty acidity. A long, slow press cycle was used to allow maximum juice yield without compromising flavour extraction. Through continuous tasting during the pressing cycle we selected the best portion of juice for this particular wine. The juice was cold settled in a stainless tank before racking into neutral French oak barrels for a long, slow alcoholic fermentation. Once the wine finished the primary fermentation, it continued to age in barrel, on its primary lees with stirring for 6 months. After aging was completed, we removed the wine from barrels and blended them together into a stainless steel tank. A second yeast culture is made up with yeast and sugar which are added to the tank to induce the secondary fermentation and tirage is carried out, which means that once the secondary fermentation is off to healthy start, we bottle the wine for the secondary ferment to be carried out in each individual bottle. The carbon dioxide produced in the secondary fermentation is captured in the bottle and the wine, creating its characteristic fine layers of bubbles. Finally the wine was carefully hand riddled, disgorged and topped with a dosage for completion.