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Hand-picked, vinified and bottled at Moorilla, it showcases subtlety, complexity and finesse. A partial wild ferment, a higher percentage of Pinot noir and a Ganau cork bring generosity, weight and softness to balance a vintage of brilliant acidity. Its bouquet offers brioche, honey, vanilla bean, minerals and apple blossom. The trinity of Chardonnay, Pinot noir and developed yeast character deliver long flavours, a creamy mousse, chalky tannins and vibrant Tasmanian acidity. This dry aperitif suits shellfish, caviar and cellaring. Disgorging liqueur was made up from 2004 brut that has been kept on lees.
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