Brut NV, Wiston sub region_Campania followed by a succulent palate

followed by a succulent palate that is rounded and medium full

black cherry and plum please the mid-palate while vanilla

wet slate and fresh ginger with juicy melon through the mid palate

The must is stored at 32°F and allowed to warm just prior to bottling

On the palate there is a succulent mix of the baked apple and feijoa initially with a fresh cream and poached pear mid palate and a tight cinnamon and oatmeal finish

Brut NV, Wiston sub region_Campania followed by a succulent palate35% Chardonnay, 35% Pinot Noir, 30% Pinot Meunier Sourced from estate vineyards planted on flinty chalk based soils Hand harvested Each variety is gently whole bunch pressed then goes through primary fermentation in steel tanks Lees aging for 8 months in steel tanks Blended and bottled with 20 30% reserve wine dating back to 2008 Slow secondary fermentation in bottle, kept on lees at 9 11C for 3 5 years Riddled and disgorged with a dosage of 8g L