A beautiful site for cool climate grape growing, the D’Aloisio vineyard sits at an elevation of 220 metres above sea level. The vines were planted in 1991 and the clone is I10V1. Soils are deep, old red volcanic basalt clay (high levels of free iron oxide). The soil is relatively free-draining. The Vineyard is meticulously cared for by John D’Aloisio.
The grapes were handpicked on 20th February and promptly transported back to the winery. After being chilled overnight, the grapes were gently wholebunch pressed on a champagne cycle to minimise phenolic extraction. The pressings were discarded and the resulting pristine juice was sent directly to seasoned French oak barriques for a wild fermentation, and remained in barrel for 6 months thereafter. In September 2019 the wine was prepared for tirage, where the yeast were added for the secondary fermentation in the bottle. The resulting sparking wine then sat on the yeast lees for 36 months. In September 2022 the wine was hand riddled, and hand disgorged with a dosage liqueur of 6g/L to add roundness, yet not sweetness.
The production of this wine was completed by hand and entirely in-house; an uncommon feat for Australian sparkling wine in the modern day.
The aroma shows notes of lemon citrus with slight struck match and wet stone notes. Subtle notes of quince show with yeast-autolysis notes of fresh almond aiding depth.
The palate exhibits pear, apple and quince fruit tones. There are grapefruit and lime citrus characters that blend perfectly into the acid line which is taut yet integrated. The balanced sweetness on the palate waves around the fruit and acid which leads into yeasty notes of toasted brioche and butter. The finish is luscious and inviting.
Serve on arrival with canapes such as truffle arancini and asparagus wraps with lemon mayonnaise.
The grapes were handpicked on 20th February and promptly transported back to the winery. After being chilled overnight, the grapes were gently wholebunch pressed on a champagne cycle to minimise phenolic extraction. The pressings were discarded and the resulting pristine juice was sent directly to seasoned French oak barriques for a wild fermentation, and remained in barrel for 6 months thereafter. In September 2019 the wine was prepared for tirage, where the yeast were added for the secondary fermentation in the bottle. The resulting sparking wine then sat on the yeast lees for 36 months. In September 2022 the wine was hand riddled, and hand disgorged with a dosage liqueur of 6g/L to add roundness, yet not sweetness.
The production of this wine was completed by hand and entirely in-house; an uncommon feat for Australian sparkling wine in the modern day.
The aroma shows notes of lemon citrus with slight struck match and wet stone notes. Subtle notes of quince show with yeast-autolysis notes of fresh almond aiding depth.
The palate exhibits pear, apple and quince fruit tones. There are grapefruit and lime citrus characters that blend perfectly into the acid line which is taut yet integrated. The balanced sweetness on the palate waves around the fruit and acid which leads into yeasty notes of toasted brioche and butter. The finish is luscious and inviting.
Serve on arrival with canapes such as truffle arancini and asparagus wraps with lemon mayonnaise.