Mt Duneed Estate Blanc de Blanc


Winemaking: Fruit was picked in the cool of the night then crushed, destemmed and pressed. The juice was lightly racked and fermented cool for 10 days before a secondary fermentation, using Chamat method (fermenting in stainless steel pressure tank to undergo secondary fermentation. This process cuts down the processing time and traps the bubbles in via carbonation).

As this wine has its secondary fermentation in tank, the profile is all about cool climate Chardonnay fruit with a hint of bread/brioche from the lees contact. The palate is fresh and bright with hints of white peach and citrus followed by a delicate creamy finish. Lots of acid which means it is the perfect aperitif style of sparkling – leading you to your meal.

Occasion: Enjoy any time! Think celebrations and freshly shucked oysters.


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