2016 'Marie Louise' Prestige Cuvée
We produced the ‘Marie Louise’ Prestige Cuvée with a desire to produce an exceptional sparkling, representing the very best of our viticulture and winemaking, which combined the elegance, finesse and subtlety of Chardonnay with the robustness, structure and breadth of Pinot Noir.
Named after our great-grandmother^6, Marie-Louise, Countess and later Marquise de Beaurepaire. A lady both elegant and refined. A real power behind the scenes in Burgundy and active at the court of Louis XV at Versailles due to her beauty and razor-sharp wit together with her husband, Marquis Jean-Baptiste Joseph de Beaurepaire. She was painted in 1766 by one of the Grand Masters, Louis Michel Van Loo whilst
he was director of École Royale des Élèves Protégés, in 1766 for the Paris Salon.
The de Beaurepaire family’s estate is in the hills above Rylstone in the Central Ranges of NSW. 53 hectares of vines were planted in 1998. The vineyard is 150km inland and above 600m altitude with a North-East aspect. Soil structure is sandy-loam mixed with limestone; the temperature range is as cool as Tasmania and Central Otago through the growing season; and the climate is inland/continental (large day/night variation) creating a terroir similar to Burgundy (the ancestral home of the de Beaurepaire family for nearly 1200 years).
All Chardonnay sourced from our first planting in C Block, Pinot Noir sourced from C Block with an average vine age of 16 years at the time of harvest, where the soils are loam over limestone.
Harvest: Individually selected parcels of Chardonnay and Pinot Noir were harvested through a combination of hand and machine 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 & very gently pressed to retain premium free-run juice (the cuvée). Primary fermentation at 15 degrees was conducted in the tank using native (“wild”)l yeasts, delivering beautiful primary fruit characters. The wine undergoes a full malo-lactic fermentation to produce excellent mouthfeel & complexity. Very light fining was undertaken using Bentonite. Secondary
fermentation on lees lasted 16 months. Vegan Friendly
The wine was left on lees for 16 months before disgorgement & completion in February. Residual sugar 3g/litre.
An intense white-gold colour with tremendous lively effervescence. The nose is delicate yet exudes an abundance of fresh brioche, subtle toasted almonds, stewed apples and apricots and butter. The palate opens with an immediate impact of fullness and silky texture with a delicious feel of fresh cream, nougat and pistachio. Very long finish.
VIN ET GASTRONOMIE
The weight combined with mineral freshness means this sparkling wine can be served with a leg of lamb with rosemary or mint sauce; minute steak dressed with olive oil and black truffles; filet mignon with morel mushrooms, a beautifully roasted chicken stuffed with sage or the most classic of French dishes – Pot-au-feu. For the vegetarian, go no further than a Vegetarian Nut Roast with blue cheese, Whole roasted cauliflower, Butternut Dauphinoise or Persian squash and pistachio roast.
Cellaring Potential: 10 to 20 years
Serving Temperature: 8 degrees C / 47 degrees F