This is the third release of this ambitious sparkling from the Anderson & Marsh partnership (aka Eleana Anderson of Mayford and Jo Marsh of Billy Button Wines).

Intended to emulate the fine, racy, pure styles of Blanc de Blancs that they have always enjoyed, the pair sought out the coolest sites in the region. Premium parcels of hand-picked Chardonnay were selected from the Mayford and Dalbosco vineyards in Porepunkah at the cool southern end of the Alpine Valleys wine region in Victoria’s mountainous north east.

Released January 2023

The two vineyards were hand-picked and vinified separately.  Both parcels were gently whole bunch pressed with minimal sulphur additions to juice followed by cold-settling overnight.  The juice parcels were then racked with the inclusion of light, fluffy solids. The Mayford fermented naturally while the Dalbosco parcel was inoculated with a Champagne isolate yeast. At the completion of ferment both parcels were left on yeast lees for 6 months.  Partial malolactic fermentation was utilised to introduce complexity but arrested to retain natural acid levels. The parcels were then blended, stabilised and tiraged. A portion of base wine was set aside as reserve wine for use in subsequent vintages. The wine was matured on tirage for 55 months in wooden bins prior to riddling and disgorging with a low dosage level of 3.75g/L sugar. The wine was sealed with stainless steel crown seal and given a further 6 months bottle maturation prior to release.

Just 170 dozen were produced.

Delicate white flowers, roasted almonds, citrus blossom and honey nougat aromas lift gloriously from the glass. Freshness and purity abound. Brioche, yoghurt, oatmeal and cooking spices give complexity.  There is an ethereal lightness of step.  It dances on the tongue, with creamy mousse, fine bubbles and focused acid line.  Balance and delicacy to the end.

Bottled under stainless steel crown seal.