THE FRUIT Our Pinot Chardonnay Methode Traditionelle is made from a majority of fruit grown in the elevated cool climate regions of the Adelaide Hills and Eden Valley. The grapes produced here have delicate, yet quite intense flavours, as well as the natural acidity and lean, elegant flavours that are required to make high-quality sparkling wine in the tradition of champagne. THE WINEMAKING The pinot noir grapes are hand picked into 200-kilogram crates in order to minimise damage to the berries and extraction of red colour from the skins. The chardonnay portion is also hand picked. The crates of pinot noir and chardonnay grapes are stacked into refrigerated rooms and cooled to 4°C for maximum flavour retention. The grapes are then transferred to a tank press for wholebunch pressing - a process that extracts a very fine and delicate juice. The juice is then clarified and fermented at controlled temperatures. The percentage of pinot noir in the blend has gradually been increased to give greater depth of flavour and now sits at about 70 per cent. The blend spends 30- 32 months on tirage before disgorging and liqueuring.