Stewart Maclennan, Hamish Clark and Kyle Thompson
2016 through 2018
Hand harvested and whole bunch pressed, the free run Chardonnay juice was steel tank fermented followed by a steady malolactic fermentation, stirred on lees throughout. The Pinot Noir was lightly pressed and fermented cool in seasoned French barriques, allowed to mature on light lees until blending with our non vintage base wine, to prepare for tirage. The bottle fermentation took place over three months with bottles resting for a minimum of thirty months, until being disgorged and liqueur de dosage added.
Sourced primarily from the well-drained stone and sand alluvium of Rapaura Road, in vineyards overlooked by the Saint Clair Vineyard Kitchen. A blend of 63 percent clone 95 Chardonnay and 37 percent Clone 5 Pinot Noir grown on spur pruned and sylvos trained, 20 year old vines.