2016 Southcote Blanc de Noirs
The power of Pinot Noir is seen with its signature spice characters - notes of cinnamon over baked red apple fruit aromas.
The palate has lovely texture and zingy crisp acidity that keeps you asking for more.
Baked red apple · cinnamon spice · sour cherry
Blanc de Noirs, translates as white from black.
By keeping the fruit chilled at harvest, and immediately whole bunch pressing the grapes into stainless steel tanks, there is minimal skin contact of the juice, producing a white coloured wine. This base wine is then blended and bottled with added
sugar and yeast to undergo the second fermentation in the bottle, producing the famous sparkle.
We tirage the wine by hand and store the bottles at 14` for a long consistent second ferment. Each bottle is riddled and hand disgorged on site in our Longwood winery. Small batches are disgorged at a time to allow the remaining bottles to continue ageing on lees as long as possible. The dosage liquor is crafted using a blend of base wines that have been aged for at least 12 months.
We source fruit from sites located above 550m in the Lenswood and Piccadilly Valley regions of the Adelaide Hills. These sites consistently produce outstanding Pinot for sparkling wine.
Crab, Thai food, roasted pork.
WINE MAKER Kate Laurie
RELEASE DATE October 2017 (first release)
CELLAR 2-5 years
VARIETAL COMPOSITION Pinot Noir
TIME ON LEES 14 months
REGION Adelaide Hills
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