Celebrating the geology of our vineyard site, dating from the Silurian period, this is a traditional chardonnay – pinot noir blend. The Silurian is picked early to make a very zesty, fresh aperitif style, but there is some complexity in the blend too. I could drink this all day.
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.
This year we celebrate our 30th vintage. Just like last year, the 2018-2019 was the second-warmest season on record behind 2016, this time with some very hot summer weather. A very dry winter saw us applying irrigation prior to budburst for the first time. January was particularly hot, and irrigation was used to prevent heat damage. Subsequent weather during ripening and vintage was good. Yields were down in most varieties, but quality was good, and once again, the later ripening varieties benefitted from the milder conditions, showing great colour and flavour definition.
Hand-picked 16 February – 2 March 2019: Chardonnay (71%) Pinot Noir (29%) and at an average 10.0Bé and 10.1g/L titratable acidity. Fruit was chilled in the picking lugs prior to whole bunch pressing, and only modest juice yields taken. The base wines were fermented with neutral yeast and spent several months on yeast lees prior to blending and tirage in October 2019. Part (27%) was fermented and matured in older oak, including 7% malolactic fermentation. First disgorging June 2021; Diam cork seal, dosage 5g/L. Alcohol 11.5% by volume. Vegan friendly?: No (fined with a milk product).