Chandon Sparkling Brut NV
A Chardonnay led sparkling wine, Chandon Brut celebrates the high quality vineyards of our corner of Australia alongside the complexity deriving from our French heritage and the méthode traditionnelle.
Chandon Brut is pale straw with green hues, with excellent fine bead and mousse. Bright and fresh aromas of apple sorbet, orchard blossoms and lemon zest sit alongside subtle brioche and fresh sourdough characters. The palate leads with classic Chardonnay pear flavour. Gently creamy texture, zesty acidity and complex hints of nougat lead to a long, dry and refreshing finish.
The complexity and overall balance of Chandon Brut stems from the large diversity of vineyard locations, which vary in altitude, age and aspect. Chardonnay, Pinot Noir and Meunier grapes were selected from a range of premium cool climate vineyards in the southern wine regions of Australia. The main contributing regions were the Yarra Valley, Goulburn Valley and King Valley, where vineyards are planted to various densities depending on the soil type, ranging from 2,200 to over 5,000 vines per hectare.
Grapes are harvested from early February to late March. On arrival, they are pressed to juice, which is then briefly held before a light clarification step prior to inoculation with cultured yeast. The primary fermentation occurs in stainless steel tanks with a few, small selected parcels fermented in oak vessels for greater complexity. In May, the winemaking team assemble the Chandon Brut base from this selection of new base wines and reserve wines from previous years. The aim is to produce a blend with consistent style, complexity and character. All three classic Champenoise varieties are used and while the blend may vary from year to year, Chardonnay usually accounts for around 60% of the final composition. The reserve wines are stored in a combination of large oak barrels, barriques and stainless steel and comprise more than 20% of the final blend, adding maturity and further complexity to the Chandon Brut style. Following the secondary fermentation in the bottle the wine has extended ageing on the yeast lees, which contributes a range of complex, savoury characteristics to the finished wine. Perhaps more importantly, the yeast contributes to the texture and overall finesse of the bubbles in Chandon Brut, a result which cannot be achieved without this méthode traditionnelle. Individual bottles are then riddled and disgorged, and a small amount of dosage liqueur is added to finish the wine. After a further three months bottle age the wine is ready for consumption.
Food Pairing Notes
Oysters, zucchini flowers with Yarra Valley goats’ cheese, soft white cheeses