Hoddles Creek Estate’s foray into the world of sparkling comes not from their glorious chardonnay, but from one of their unheralded grapes, Pinot Blanc. Made in a traditional method from 20 year old vines and left on lees for 20 months. 4 grams per litre of residual sugar. Diam cork.
Hoddles Creek Estate, Blanc de Blancs, Pinot Blanc, Yarra Valley, 2015
Excited bubbles and a balanced mousse/juice ratio. It’s amazing how something wet can smell so dry. Almond meal, pebbles, salada biscuit/cracker (including the salt crystals) and maybe some fine white stonefruit. Finely boned and effortless in the mouth; the residual sugar almost imperceptible as it dances lightly with a saline character keeping the appearance dry. The wine finishes with hints of lemon and white nectarine. Unique and makes one feel quite refined when tasting.
Wine sample courtesy of Hoddles Creek Estate