From time to time the Cobbers (Vale Creek, Grass Parrot and Renzaglia Wines) come together to share their skills, energy and, as the name suggests, friendship to make a wine from high quality local grapes. This sparkling wine was made from Chardonnay grapes grown at the Mount Panorama Estate Vineyard in the middle of the iconic racing circuit.
After crushing and pressing, the juice was cold settled for 2 days and then racked off of its lees, to get some nice clear juice, into a stainless steel white fermenter. A cultured yeast was added which resulted in a steady, cool ferment. After two weeks the ferment was complete. The wine was then protein and cold stabilized before being sent to Peterson’s Wines in the Hunter Valley for its secondary fermentation in large stainless steel, pressurized tanks and bottled under pressure to assure a nice consistent bead.
This sparkling is meant to be drunk in its youth with aromas of apples and fresh picked lemons. The bead is consistent and fine while the palate is smooth and fresh with a nice lingering acid finish.
Ready to drink now and should be pleasant drinking through 2018 at least.
Pre-dinner on its own or with canapes.
Alcohol: 12.7 %
TA: 7.0 g/L
Picked: 14 February
Cases: 240 dozen