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100% selected Chardonnay grapes. Full Methode Traditionelle. Extended time on lees. Classic lean style from cool climate with beautiful balanced dry palate; lingering crisp acidity and melon/lemon notes
An elegant & lithe sparkling with a clean, crisp, dry finish balanced with delicious aromatics of brioche & lingering lemon notes. Blanchefleur is a vintage sparkling which embodies the purity of our cool-climate Chardonnay grapes and meticulous approach to winemaking. Blanc de Blancs use only Chardonnay grapes (hence their name – white of whites) and tend to have a fine bead (smaller bubbles). Blanc de Blancs also tend to be reserved for the very best sparklings and Champagnes in the world (due to their elegance and longevity) and are particularly well suited to pairing with food – befittingly, in France, Blanc de Blancs are called the “Wine Insiders’ Champagne”.
Under the patronage of Marie, Countess of Champagne, Chrétien de Troyes penned the first romantic novel and first written account of the Quest for the Holy Grail called le Conte du Graal in the Twelfth Century. The story follows the quest of the young knight, Perceval as he seeks out the Fisher King. He encounters a besieged castle (Beaurepaire) commanded by a beautiful lady (Blanchefleur). Perceval falls in love with Blanchefleur after which he challenges the besieging knight to single combat, is victorious, liberates the castle and later marries Blanchefleur de Beaurepaire. A great inspiration for one of our premium wines.
Our family’s estate is located in the hills above Rylstone in the Central Ranges of NSW with 53 hectares of vines first planted above 600 metres in 1998. The soil structure is generally sandy-loam mixed over a pure bed of limestone. The temperature range is as cool as Tasmania; & the climate is inland/continental, creating a terroir approximating Champagne & Burgundy (our ancestral home).
All Chardonnay sourced from our first planting in C Block, with an average vine age of 16 years, where the soils are loam over limestone.
Harvest: Individually selected parcels of Chardonnay were harvested through a combination of hand and machine harvesting on the evening of 16 February 2016 with a baumé of 11.5.
Vintage Conditions: 2016 started quite wet, requiring active trellis management, but for the final 3 months was dry & hotter than average producing a vintage approximately 2 weeks earlier than average.
The fruit was 100% de-stemmed & crushed gently to retain premium free-run juice. Primary fermentation at 13-14 degrees was conducted in the tank using natural yeasts, delivering beautiful primary fruit characters. Malo-lactic fermentation produced excellent mouth-feel & complexity. Secondary fermentation on lees lasted 10 months. It was disgorged early to maintain freshness & vibrancy.
The wine was left on lees for 10 months with tirage in February, then left to ferment for a further six months in the bottle before disgorgement & completion in August. Residual sugar 4g/litre. It will age very well
The wine has a savoury, buttery beautifully-balanced crisp palate, with very desired overtones on the nose of yeasty bread and brioche. It has tight bubbles and lingering notes of melon and lemon.
VIN ET GASTRONOMIE
Beautifully matched with lobster and seafood (especially with creamy sauces); with scallops and truffles (celeriac puree); pork bellies; and white meats.
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