2016 BLANC DE BLANC
The initial citrus notes abound on the palate. The sweetness from the dosage highlights both the fruit and the creamy texture from ageing on yeast lees in the traditional bottle fermented sparkling method. As the citrus notes subside in the mid palate, more complex baked bread yeast characters come through. The acid lingers in your mouth and gives a clean but satiating finish. The balance of citrus and yeast notes last to the end to give a well-balanced wine.
Light to medium intensity seafood and white meat dishes.
Hunter Valley, New South Wales.