Celebrating the geology of our vineyard site, dating from the Silurian period, this is a traditional pinot noir – chardonnay blend. Fresh and vivid with delicate citrussy fruit and a soft, creamy palate, this is very much in the zesty aperitif style, as always.
Very light-yellow colour, with a restrained mineral bouquet, youthful and still latent, with suggestions of straw and lemon. It’s very crisp and taut on the palate, restrained and refined, clean and dry and refreshing on its very long finish. Very fresh acidity: a sit-up-straight wine. Great precision, line and length. A terrific aperitif style. 95 points (Huon Hooke)
An attractive bouquet with aromas of brioche and green apple enhanced with some toasty complexity. Good attack on the palate, fine bead but slightly foamy in the mouth, a hint of dosage balanced with citrus flavours and crisp acidity to finish. Made in an aperitif style and will be at its best served well chilled. 92 points (Steven Creber, Wine Companion)
The name refers to the geological age (ca. 430 million years) of the rock from which our soils are derived. The Silurian is made in the traditional method from the classic varieties, chardonnay and pinot noir. The cool to mild Canberra District climate, coupled with exacting viticulture, allows harvest of these varieties at relatively low sugar ripeness, high acidity, and the delicate fruit flavours required for this very elegant style of sparkling wine. Lees age prior to disgorging gives autolysis complexity, creamy texture and a very fine mousse.
The 2017-2018 was the second-warmest season on record behind 2016, but due to consistently warm and dry conditions rather than any extreme heat. Timing of budburst and harvest were fairly normal. Conditions for vine growth and development were good and disease pressure was low. Weather during vintage was exceptional, consistently warm and dry apart from one downpour in late February which caused little trouble. Warm sunny days were balanced by cool nights giving a high diurnal temperature range. Quality is exciting across the board, with the later ripening varieties perhaps benefitting the most.
Hand-picked 12-22 February 2018: Pinot Noir (52%) and Chardonnay (48%) at an average 10.4Bé and 11.7g/L titratable acidity. Fruit was chilled in the picking lugs prior to whole bunch pressing, and only modest juice yields taken. The base wine were fermented with neutral yeast and spent several months on yeast lees prior to blending and tirage in December 2018. Part (25%) was fermented and matured in older oak, including 10% malolactic fermentation. First disgorging October 2019; stainless steel crown seal, dosage 7.5g/L. Alcohol 12.0% by volume. Vegan friendly?: No (fined with a milk product).