The grapes were hand harvested into bins in the cool of the morning. They were then whole-bunch pressed and only free-run juice was used for the final blend.

A selected yeast strain was used for primary fermentation. A 10% portion of the Chardonnay was allowed to undergo malolactic fermentation. The wine
was blended and bottled, and underwent a secondary fermentation in the bottle. This was followed by bottle maturation of approximately 18 months. Only then was it disgorged, corked and labelled.

This vibrant salmon pink bubbly is laced with prominent aromas of fresh red berries and velvety cherry notes. The palate is seductively fresh with lingering tastes of creamy nougat and strawberries all perfectly balanced with hints of citrus. The mousse is elegant and fine. Bubbles of pure enjoyment.