Lamonts 2006 METHODE CHAMPENOISE

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.
Colour:
Blush in colour
Bouquet:
Liquered strawberry aroma .
Palate:
Mixed berries with a crisp and lingering finish. Brut de Brut
Quantity:
750 cases