Grapes are hand-picked early in the morning to ensure optimal freshness. The bunches are pressed whole and only the cuvee is used to make the base wine. After the initial fermentation, the wines are bottled, and yeast is introduced for a second fermentation. The bottles ferment and mature horizontally in a cool dark cellar for a minimum of 30 months. It is then riddled and disgorged and a light dosage is added. It is left for a further 30 days to mature on the cork to allow integration and balance.

A blend of 70% Pinot Noir and 30% Chardonnay, all from Elgin.

Notes of honey and brioche supported by subtle hints of bruised apple, citrus, and grapefruit. A soft bubble mousse, fresh and bright on the palate.

ANALYSIS: Alc: 12% | RS: 7.4 g/l | TA: 7.2 g/l | PH: 3.15