75% Chardonnay. 25% Pinot Noir. Fruit sourced from the Pyrenees in Victoria’s west and the cool climes of the Macedon ranges. Traditional method fermentation, at least three years on lees and 5g/L of sugar at dosage. Minimalist label design, yet striking.
Mitchell Harris, Sabre, Sparkling, Macedon, Pyrenees, 2013
Pulses with a persistent bead. Fresh aromas of sea spray, lemon zest, light stone fruit and underlying complexity of brioche, honeycomb and nougat. The texture wraps around the tongue with a firm, pleasant grip. Perfectly centered flavour: not too far into chardonnay territory with ripe stone fruit and without the muscularity of too much pinot but a kiss of red fruit lingers. Unassuming, balanced, classical and fine, this can deservedly sit alongside some of the finest sparkling wines in the country.
Wine sample courtesy of Mitchell Harris