Chardonnay Pinot Noir Cuvee is made using the traditional methode champenoise process. Picked less ripe than for table wine, Pinot Noir and Chardonnay fruit is tipped directly into the press, then pressed gently to extract the juice without the coarse and bitter characters and colour derived from the skins, and the juice is transferred to a stainless steel tank for settling.
After 18 – 24 months on lees, wine is ‘disgorged’. The bottles are inverted, allowing the sediment in the bottle created by the fermentation process to slide down the neck and settle on top of the crown seal. Contents of the neck are snap frozen, the bottle rotated upright and the frozen plug including the sediment is blown out under the gas pressure in the bottle. After topping up with a liqueur consisting in part of sugar, the wine is sealed with a cork and the wire cage applied to keep the cork in place.The wine is then aged on cork for 3 months prior to release.