If variety is the spice of life, then Chandon Brut is a perfectly seasoned little sparkling. A mix of Chardonnay, Pinot Noir and Meunier grapes are all carefully selected from cool climate spots across Victoria, including Whitlands Plateau, Strathbogie Ranges and the Upper Yarra Valley. Out here in wine country, it’s the changes in altitude, age and aspect that can create something deliciously unexpected. The result is a fresh, vibrant finish with hints of apple sorbet, lemon zest, sourdough and nougat. It’s diversity that makes the difference – and luckily for us, we’ve got it in spades.
Fresh seafood is a nice place to start, think oysters, fresh scallops and grilled calamari. Delicious soft white cheeses also pair well with Chandon Brut.
If variety is the spice of life, then Chandon Brut is a perfectly seasoned little sparkling. A mix of Chardonnay, Pinot Noir and Meunier grapes are all carefully selected from cool climate spots across Victoria.
1. Harvest early February to late March. Grapes are pressed to juice. 2. The juice is inoculated with cultured yeast. Primary fermentation occurs in stainless steel tanks with a few select parcels fermented in oak vessels for greater complexity. 3. In May, assemblage occurs which involves blending a combination of new base wines with reserve wines from previous years. 4. The second fermentation occurs in the bottle and the ageing process beings. The wine will spend a minimum of 12 months on yeast lees. 5. Individual bottles are then riddled and disgorged. A small amount of dosage liqueur is added. After 3 months bottle age the wine is ready!
Chardonnay, Pinot Meunie, Pinot Noir