A blend of 42% Chardonnay and 58% Pinot Noir fruit from the Mount Barrow vineyard in the Mount Barker sub-region. Fermentation in old French oak and stainless steel before tirage and 54 months on lees before disgorgement. Brut in style with 3.7 grams residual sugars per litre. Classy packaging.
Howard Park, Grand Jeté, Mount Barker, 2017
Light lemon to gold in hue. Fine persistent beading. Complex aromas. Savoury elements expressed from the extended lees time (nougat and yeast breakfast spread), candle wax, fleshy apple, briny/salty hints, quince, frangipane florals and short crust pastry. Precise and exquisite mousse. Complexity plus with rich layers of fruit harmoniously working with brightly etched acidity. Long length of flavour and a savoury depth now that will continue to build over time.
Rating: 18.75/20 (95/100)
Wine sample courtesy of Howard Park and Blend PR