Macedon Sparkling 2009

Tasting Notes
Pinot Noir 50% with Chardonnay 50%, resulting in a classy Macedon Sparkling. Light golden straw colour displaying fresh fairy floss aromas, light bread complexity arising from the yeast autolysis. The Chardonnay adding to the creamie mouse. Strong acidity balanced by the sugar dosage resulting in a balanced wine.

How is it made?
The Traditional Methode, or Methode Champenoise is a method of making sparkling wine that was developed in the Champagne region of France. It differs from other methods of sparkling wine production in that the bubbles are produced in the same bottle by a secondary fermentation process.

After blending the base wine, especially cultured yeast and a calculated amount of sugar are added to the wine. It is then bottled and sealed with a crown seal. This is known as the Tirage process.

The bottles are stored on their sides in temperature-controlled warehouses. Over the next 4 weeks or so the yeast ferments the sugar in the bottle, converting it to ethanol (about 1%) and carbon dioxide bubbles to a pressure of about 6 atmospheres. Our sparkling stood like this on lees for approximately 3 years, during which it has matured and developed its excellent creamy flavour.

The next stage in the Methode Champenoise process is known as remuage or riddling. This is the process of moving the sediment left from the yeast cells into the neck of the bottle, prior to it’s removal. This can be done manually using a series of small rotations, gradually bringing the bottle to an upright position. This process takes about 3-4 weeks. Riddling is done using machines, which rotate crates of wine electronically, and takes 3-7 days.

The final process is called disgorgement and is the removal of the sediment collected in the neck of the bottle. The neck is frozen and then the crown seal removed. The frozen plug of sediment is ejected by the gas pressure inside the bottle, leaving clear wine behind. A pre determined volume of expedition liqueur (sugar syrup solution) is added and the bottle topped up with the same wine. The wine is then sealed with a cork and wire (muselet).

We believe the above traditional method has rewarded us with an outstanding Macedon Sparkling.

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