This unique sparkling wine is made using traditional Methode Champenoise production technique.
Fermentation: The base wine is the free run fraction of Cabernet Sauvignon separated from the skins straight after crushing. A parcel of Margaret River Cabernet was left on skins for one day to extract the pretty pink colour.
For complexity a component of the wine was fermented on full solids. Secondary fermentation was completed in the bottle and aged on yeast lees for 9 months before release.
The wine is hand riddled, and hand disgorged just prior to release to retain refinement and freshness.
Blush in colour
Liquered strawberry aroma .
Mixed berries with a crisp and lingering finish. Brut de Brut